Monday, January 30, 2012

Roasted Vegetable Tomato Sauce on Penne

Though I don't love tomato sauce, this one is full of roasted vegetables (including 2 whole bulbs of garlic!) so I wanted to try it. I love all the vegetables (eggplant, bell peppers, zucchini, onion, mushrooms, artichokes) and olives and red wine. But I think the tomato sauce I used as the base (Hunts in a can) was not great, it was too sour? Next time I might try using crushed tomatoes instead. And I used regular canned artichokes, but next time will use marinated ones. Much more delicious!

If this sounds good, you might also like:
Asparagus and Feta Pasta
Spaghetti All'Arrabbiata with Crispy Garlic Crumbs
Asparagus and Pea Pasta with Ricotta and Tarragon
Red and White Tortellini

Roasted Vegetable Tomato Sauce on Pasta
Adapted from ExtraVeganZa

Serves 6-8

1 eggplant, chopped (bite size pieces)
1 each red, yellow and orange peppers, chopped (bite size pieces)
1 small zucchini, chopped (bite size pieces)
2 bulbs garlic, separated and peeled
2 tbsp olive oil, divided
1 tbsp sea salt
1 medium onion, diced
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried basil
Freshly ground black pepper
10 button mushrooms, thinly sliced
14 oz can or jar artichoke hearts, quartered
3/4 cup Kalamata olives, chopped
1 cup red wine
56 oz (1600 mL) tomato sauce
Enough pasta for 6 servings

Preheat oven to 350F.

In a large bowl, mix together the eggplant, bell peppers, zucchini, garlic, 1 tbsp olive oil and salt. Place the mixture on a baking sheet and bake for 20 minutes. Stir at least once during cooking to prevent sticking. Remove from the oven and set aside.

In a large pot, heat the olive oil over medium. Add the onions and saute for a few minutes. Add the herbs, black pepper, mushrooms, artichoke hearts, olives and roasted vegetables. Stir int he wine. Add the tomato sauce. Bring the sauce to a simmer, cover and allow to simmer for 20-25 minutes, stirring occasionally.

Prepare pasta according to package directions. Serve the sauce on top of the hot pasta.


Debbie said...

Yum! All the veggies I love rolled into 1 great sauce.

Hannah said...

Glad I'm not the only one thinking of tomatoes now! I love a good, veggie-packed sauce, even if I'm often too lazy to make it from scratch. This is one I'll just have to make time for.

Joanne said...

It's insane how veggie-full this is! Love it.

janet @ the taste space said...

This looks awesome! Roasted garlic, ya ya ya! I like your tip on the crushed tomatoes.. maybe I'll try that instead of the tomato sauce.

Liz said...

Yum! This looks so tasty! Definitely going on my to-cook list.

Amee said...

You and i should cook together! I love roasted garlic in my pasta sauce. No pasta sauce is good enough afterwards!!!

kickpleat said...

I use imported tomatoes from Italy from an old Italian shop in Chinatown - you have to buzz to get in, but the tomatoes are sooo good! No acidic at all. This looks delicious and hearty.

kimberleyblue said...

Nothing's better than a thick and chunky veggie tomato sauce! Sometimes, I even skip the pasta and just eat a big bowl of the sauce.

This one looks so good. So so so good.

Eileen said...

OMG! I am making pasta practically identical to this as we speak! I have everything but eggplant bubbling merrily away. Yay!