Updated Feb 18, 2015Chatelaine
- 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.
NutritionCalories 529, Protein 19 g, Carbohydrates 82 g, Fat 15 g, Fibre 7 g, Sodium 734 mg. Excellent source of Vitamin C
Thaw frozen sauce overnight in fridge. Heat over medium, stirring often, until warm. Stir in cooked pasta.