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A homemade healthy, slow cooked, thick, vegan, low-calorie pasta sauce made with roasted vegetables.
Preheat oven to 400 F. Line two rimmed baking sheets with parchment paper or spray pans with cooking spray.
In a large bowl, add all of the fresh vegetables (celery through bell peppers) and 1 tablespoon of olive oil. Turn to coat vegetables. Divide vegetables between baking sheets, making sure they are in an even layer. Bake for 15 minutes then flip the veggies and bake for another 15 minutes or until vegetables are fork tender.
Meanwhile in a large pot over medium heat, add tomatoes, tomato sauce, tomato paste, garlic, oregano, basil, salt, pepper and sugar. Allow this to start heating. Once vegetables are done, add them into the sauce. With an immersion blender (see note), puree all of the vegetables with the sauce until no more chunks remain. Bring sauce to a boil then lower the heat to low, cover and simmer on low heat for two hours.
Serve over pasta or spaghetti squash.
Note: If you do not have an immersion hand blender, puree the roasted vegetables in a blender in batches, then add into the sauce.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!