Ingredients for Tomato And Veggie Pasta Sauce
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How to Make Tomato And Veggie Pasta Sauce
- Preheat oven to 220°C (425°F).
- Toss halved tomatoes and cubed pumpkin with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
- Roast for 40 minutes, or until tomatoes and pumpkin are very soft.
- Transfer roasted vegetables to a blender. Add 1 cup of vegetable stock and blend until completely smooth.
- If desired, pass the pureed mixture through a fine-mesh sieve to remove skins and seeds.
- Heat remaining 1 tablespoon olive oil in a large pot over medium heat.
- Add chopped onion, carrot, celery, zucchini, and garlic (if using) and cook for 5-10 minutes, until softened.
- Stir in canned tomatoes and remaining 1 cup of vegetable stock.
- Bring to a simmer and cook for 25 minutes, stirring occasionally.
- Use an immersion blender to blend the roasted vegetable puree and the simmered vegetable mixture until smooth, or carefully transfer both mixtures to a food processor and blend until smooth.
- Stir in fresh parsley and basil (if using). Season with salt and pepper to taste.
- Serve the sauce over your favorite cooked pasta.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
39g
Fat
0g
Carbs
5g
