Roasted Vegetable Pasta Sauce or Bread Dipping Sauce |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 2 |
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i came up with this recipe when i was snowed in and was unable to make it to the grocery store for weekly shopping. i think it is simple, and has a very rustic, good,strong taste to it. if you dont like garlic you may want to cut down on the amount. you also can used canned tomatoes and drain them then roast them, but it definitly changes the flavor. i have also made it with good italian olives and tuna for a different taste. i use it with bowtie pasta but any pasta would do and i have also used it as a warm bread dip for a good italian bread. Ingredients:
10 plum tomatoes |
1 medium eggplant (about 1 1/2 pounds) |
1 medium vidalia onion |
5 cloves garlic, peeled only dont mince or chop |
1 medium red bell pepper (green or yellow are fine) |
1 teaspoon fine sea salt |
1/2 teaspoon crushed red pepper flakes |
1/2 teaspoon black pepper |
1/2 teaspoon sugar |
1 cup olive oil (dark is better but light is fine) |
1/3 cup chicken broth or 1/3 cup chicken stock |
good parmesan cheese, shaved not powdered |
Directions:
1. preheat oven to 400.
2. chop all vegetables into med sized pieces.
3. (except garlic).
4. brush veggies with 1/2c olive oil;cover evenly.
5. sprinkle with sea salt, black and red peppers.
6. roast in the oven on 400 for about 25 minutes.
7. because ovens vary keep checking to make sure nothing burns.
8. vegetables should be soft and dark brown in most spots.
9. remove from oven and place in large frying pan.
10. add chicken broth and remaining olive oil and sugar.
11. simmer on low for about 15-20 minutes.
12. while simmering; use spatula or wooden spoon to mash but not puree the vegetables- leaving them chunky but very very soft and blended together.
13. while still very hot; sprinkle parm cheese and stir.
14. cheese will melt within the mixture.
15. toss with pasta or use for a great italian bread dip.
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