Homemade sauces made with fresh juicy tomatoes are by far the best addition to a meal. There are so many ways to make a delicious tomato sauce and this recipe will show you how you can make the tastier sauce by combining with other deliciously fresh and roasted garden vegetables. This tomato sauce is so flavorful, I bet you will want to eat it alone!
Greetings my dearest friends!
I hope that you all have transitioned well from a laid back summer schedule to the full swing of things. Whether you are a busy parent trying to keep work-kids-home in a somewhat chaotic-free zone, a stay home parent which is enough work to fill up a calendar or riding solo, it seems that summers are always a much much more relaxing time. Well, for me to be sure the transitioning would be easy to digest, I had to put something on the back burner … Any guesses?? YEP… the cooking! Not that we didn’t eat, believe me when I say at my house no one is skipping a meal. Rather I mean the cooking and blogging thing. If you are a food blogger skip the the next paragraph but if you are not, let me tell you my friend… it takes lots of time, work and effort!!
Moving on… As you may know from previous posts or if you are following Ribas with Love on IG, every summer I grow a few of my favorite veggies and herbs and that is something I am truly passionate about. I am not an expert by any means and I learn as I practice. I always grow our favorite veggies and a variety and basic foods that are useful for all cooking but here is a sincere and surprising piece of information. I was never into growing tomatoes and I don’t know why because there is so much you can do with it and it’s one of the basic and easy things you can grow at home. So this year I decided to grow a few tomato plans from seeds indoors but that soon turned out to be a lot of tomato plants. Months ago, I transporter the tiny plants carefully to the beds and thinking back on how delicate and small they were, it’s hard to believe they are now big beautiful plants and about as abundant as they can be. Every few days I am blessed with lots of large juicy red ripe tomatoes and so I have been making lots and lots of yummy pasta sauces.
I figured I would make a few varieties of tomato sauce to play around with the different flavors I could create but before I start going over this recipe, let me just say… I hope you like tomatoes because I have a heck of a lot more recipes coming your way 🙂
One of the things I love about this particular recipe is that you won’t need your vegetable side dish. This recipe is packed with roasted veggies, deliciously flavored with roasted garlic, himalaya salt and herbs blended with your slow cooked juicy tomatoes in chicken broth and basil, creating a perfect combination of flavors.
My kitchen smelled so good during this process, I heard rumors that at the next town over people were wondering (hahaha). But really, it smelled insanely good!!!
I roasted the peppers and eggplant at low temperature for 2 1/2 hours to keep all the juices and flavors. Same with the tomatoes and for a bit more flavor I added the chicken broth. If that’s something you haven’t done, please don’t wait much longer to try it.
- 1 lb linguini pasta
- 6-8 large ripe tomatoes, washed and cut into quarters
- 1 medium eggplant, cut into thick slices
- 2 large red peppers, cut into large chunks
- 4-5 slices artichokes, preserved
- 5 garlic bulbs
- ¼ cup olive oil
- 1 c chicken broth
- himalaya salt
- fresh ground pepper
- Cook the pasta according to package instructions.
- In a large glass pyrex or baking sheet place the eggplant, red peppers, artichokes, garlic and sprinkle with oil, salt and pepper and garnish with fresh basil.
- Bake at 280F for 2 hours, turning the veggies once in between.
- Place the tomatoes in a large pot, add the chicken broth, a sprinkle of salt, pepper and fresh basil. Cover and and let it cook in low heat for about an hour.
- About 45 minutes into the cooking, mash the tomatoes chunks with a potato masher, cover and let it continue to cook for another 15 minutes or until desired texture.
- Once the vegetables are roasted and cooled off a bit, place them into the blender cup, adding the tomato sauce.
- Blend it all together for about 1 minute or longer if you wish for a more smooth texture (I like it a bit chunky myself)
- Pour the sauce over the pasta (or other food of choice), garnish with fresh ground pepper, fresh basil and shredded parmigiano reggiano cheese and serve.
What’s beautiful to your eyes and you can feel it in your heart. It’s good for your soul.
I just love the feeling of making a nice homemade meal and specially when I can use fresh ingredients from my garden. I know this food is providing us with great nutrition and what’s made with love, only good can come.
When making a flavorful sauce like this roasted veggies tomato sauce, please do keep the rest simple. I recommend to serve it over plain pasta, maybe some bread and wine. Your preferences is always a personal choice and this roasted veggies tomato sauce is a delicious addition to whichever meal you would like to add it to. Everyone loves a nice pasta dish. It’s easy, simple and delicious. All I can say from my perspective… this turn out great to be a great meal.
One last thought I would like to suggest, when making your own sauces be sure to make enough to last a few days or weeks. Homemade sauces store really well in mason jars and once opened keep them refrigerated.