Freezer-friendly roasted vegetable sauce
11
- Prep Time10 mins
- Total Time55 mins
- Makes3 cups
Photo, Erik Putz.
Ingredients
8 garlic cloves
3 bell peppers, cut into wedges
1 onion, cut into wedges
2 tbsp olive oil
1/2 796-mL can plum tomatoes
1/3 cup grated parmesan
1/2 tsp salt
Instructions
PREHEAT oven to 375F.
COMBINE garlic, peppers and onion on a large baking sheet. Drizzle with oil and toss to coat.
ROAST in centre of oven until vegetables are very tender, flipping halfway through, 45 to 50 min.
TRANSFER roasted vegetables to a food processor. Add tomatoes, parmesan and salt. Season with fresh pepper. Whirl until smooth. Freeze in a large zip-lock bag up to 1 month.
Serving tip
Thaw frozen sauce overnight in fridge. Heat over medium, stirring often, until warm. Stir in cooked pasta.
Nutrition (per cup)
Calories 529, Protein 19g, Carbohydrates 82g, Fat 15g, Fibre 7g, Sodium 734mg.
Excellent source of Vitamin C.