Thursday, August 22, 2013

Roasted Vegetable Sauce {Fresh from the Garden}

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If your garden is overflowing or your neighbors are begging you to take their extras, then you need to make a batch of Roasted Vegetable Sauce.

It is super easy, unbelievably delicious, yet incredibly cheap if everything is from your garden. You can use tomatoes, peppers, summer squash, onions, celery, carrots, and/or eggplant and fresh herbs. Every tray that you roast will taste different, depending on what vegetables you use. Any combination will do, but I recommend that half of the tray is tomatoes.

This sauce freezes really well in reusable containers. Even if you don't have a garden, take advantage of the local summer produce and MAKE THIS SAUCE!

Roasted Vegetable Sauce


  • Assorted fresh summer vegetables, cleaned and roughly chopped (You can use tomatoes, peppers, summer squash, onions, celery, carrots, and/or eggplant. Any combination will do, but I recommend that half of the tray is tomatoes)
  • 3 garlic whole cloves
  • handful of fresh herbs, such as basil, oregano, thyme
  • olive oil
  • salt & pepper, to taste


1. Preheat oven to 400 degrees.

2. Lay the fresh vegetables, garlic, and herbs flat on a rimmed baking sheet. Fill up the baking sheet with the vegetables.

3. Drizzle olive oil to coat all of the vegetables and herbs. Sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.

4. Bake for 50-60 minutes or until the vegetables are cooked through. Carefully remove the pan from the oven because the vegetables get juicy.

One tip for roasting tomatoes: I leave the skins on the tomatoes and I just slice them in half and place on the sheet, cut side down. After roasting, use tongs to peel the skins off easily (see below).

5. Allow the vegetables & herbs to cool completely. Once cool, blend in a food processor. This will take several batches to complete. Place each batch in one large bowl and stir well to combine.

6. Stir the blended tomato sauce well. You might need to add additional salt and pepper to your taste.

7. You can use immediately or freeze in containers. One baking sheet will yield about 5 cups, depending on the vegetables that you use. Use the sauce with your favorite pasta dishes. My kids love it as a dip for bread.

Print recipe for Roasted Vegetable Sauce.

This post is linked to Thrifty Thursday and Fabulously Frugal Thursday.

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  1. This looks delicious! I pinned it to my Canning and Preserving board.

    I would love for you to link it up at my Fabulously Frugal Thursday linky at A Life in Balance. It's perfect for those looking for end of the harvest recipes.

  2. This looks super yummy! Just stopping to say HI from the Social Fabric Community!


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