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Roasted Vegetable Tomato Sauce
Yield: Makes about 8 cups
Ingredients:
1
eggplant, cut into 3/4-inch slices
1-1/2
teaspoons salt, divided
2
zucchini, halved and cut crosswise into 1/2-inch pieces
2
red or yellow bell peppers, cut into 3/4-inch strips
8
ounces small mushrooms, stems trimmed
1
red onion, cut into 3/4-inch pieces
1/4
cup olive oil
2
tablespoons balsamic vinegar
3
to 4 cloves garlic, minced
1
teaspoon dried rosemary
1
can (28 ounces) tomato sauce
3/4
cup water
2
teaspoons sugar
2
teaspoons dried basil
1/2
teaspoon red pepper flakes
Preparation:
1.
Place eggplant slices in large colander set over bowl; sprinkle with 1 teaspoon salt. Drain 30 minutes. Rinse eggplant under cold running water. Pat dry with paper towels. Cut slices crosswise into 3/4-inch pieces. Set aside.
2.
Preheat oven to 425°F. Combine eggplant, zucchini, bell peppers, mushrooms and onion in 15X10-inch jelly-roll pan.
3.
Whisk oil, vinegar, garlic and rosemary in small bowl until well blended; pour over vegetables, stirring until evenly coated.
4.
Bake 25 minutes or until vegetables are brown and tender, stirring occasionally. Sprinkle remaining 1/2 teaspoon salt evenly over vegetables.
5.
Meanwhile, combine tomato sauce, water, sugar, basil and pepper flakes in large saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover. Simmer 10 minutes, stirring occasionally.
6.
Add roasted vegetables and cooking liquid to saucepan. Cover; simmer 5 minutes, stirring occasionally. Remove saucepan from heat; cool completely.
7.
Store in airtight container in refrigerator up to 5 days.
This recipe appears in:
Italian
