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Roasted Veggies Tomato Sauce

Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Pasta Sauce, Roasted Sauces, Sauces, Tomato Sauce
Servings: 6 -8
Author: Ribas with Love

Ingredients

  • 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
  • 1/4 cup olive oil
  • 1 c chicken broth
  • basil
  • himalaya salt
  • fresh ground pepper

Instructions

  • 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.