Roasted Vegetable Tomato Sauce

Roasted Vegetable Tomato Sauce

Roasted Vegetable Tomato Sauce


Makes about 8 cups


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


  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.

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