Roasted Vegetable Pasta Sauce
Craving that long-cooked red sauce flavor but short on time? This Roasted Vegetable Pasta Sauce starts with jarred marinara sauce, then is made better with a few simple ingredients and veggies for a harmonious blend of convenience and freshness in every bite!
Servings: 6
Ingredients
- 1 large red bell pepper cut into 1/2-inch cubes
- 1 large yellow bell pepper cut into 1/2-inch cubes
- 1 medium zucchini cut into 1/2-inch cubes
- 1 medium yellow squash cut into 1/2-inch cubes
- 1 small eggplant cut into 1/2-inch cubes
- 1/4 cup olive oil plus 2 tablespoons (or as needed)
- Salt and freshly ground black pepper
- 1 small red onion finely chopped
- 6 large cloves garlic finely chopped
- 1/4 cup dry red wine
- 1 jar (24-ounce) marinara sauce good-quality, such as Rao's
- 1 can (28-ounce) crushed tomatoes
- 1 teaspoon crushed red pepper flakes or to taste and tolerance
- 1 large sprig fresh basil thinly sliced (about 1/2 cup)
- 1/4 cup chopped parsley plus more for garnish, if desired
- Pinch of sugar if needed
Instructions
- Preheat oven to 400 degrees.
- Toss bell peppers, zucchini, yellow squash and eggplant with 1/4 cup olive oil, spread onto a baking sheet and roast for 20 minutes or until the vegetables are tender and lightly caramelized.
- Heat the remaining 2 tablespoons of olive oil in a large saucepan. Add onion and cook for 5-6 minutes or until softened. Stir in garlic and cook for 15 seconds.
- Add dry red wine and bring to a boil. Cook for 1-2 minutes or until slightly reduced.
- Add pasta sauce, crushed tomatoes and crushed red pepper flakes. Bring to a simmer. Cook for 8-10 minutes for flavors to blend.
- Stir in roasted vegetables, fresh basil and parsley. Heat through. Adjust seasoning with salt and pepper. Add a pinch or two of sugar if necessary.
Notes
SUBSTITUTIONS:
- I used zucchini and yellow squash, but all zucchini and/or yellow squash will also work.
- NON-ALCOHOL SUBSTITUTE: Add a splash of balsamic vinegar.
- Can also be made with beef or a combination of beef and pork.
- Bump up the flavor of this vegetable pasta sauce recipe even more by grilling the vegetables for a smoky edge.
- A shallow pan like the one shown here will speed up the wine reduction. More water from the sauce will evaporate faster, producing a thicker sauce.
- This vegetarian pasta sauce can be made 2-3 days ahead. Cool completely, then refrigerate.
- Reheat on the stovetop in a heavy saucepan or the microwave.
- Cool completely, then place in an airtight container and freeze for 3-4 months.
- Thaw in the refrigerator in the microwave, then reheat on the stovetop in a heavy saucepan or the microwave.
Nutrition
Serving: 6 | Calories: 147kcal | Carbohydrates: 14g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 16mg | Potassium: 530mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1395IU | Vitamin C: 111mg | Calcium: 37mg | Iron: 1mg