Freezer-friendly roasted vegetable sauce

Prep 10 min
Total 55 min
Makes 3 cups



bell peppers, cut into wedges
onion, cut into wedges
2 tbsp
1/2 796-mL can
plum tomatoes
1/3 cup
grated parmesan
1/2 tsp


  • 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.


Calories 529, Protein 19 g, Carbohydrates 82 g, Fat 15 g, Fibre 7 g, Sodium 734 mg. Excellent source of Vitamin C

Serving tip

Thaw frozen sauce overnight in fridge. Heat over medium, stirring often, until warm. Stir in cooked pasta.

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