Sunday, October 20, 2013

it's all in the sauce

literally - everything is in this sauce. 
Roasted Vegetable Marina

1 zucchini, chopped
1 yellow squash, chopped
1 onion, chopped
8 ounces mushrooms, quartered
1 yellow or orange bell pepper, chopped
1 red bell pepper, chopped
1 tablespoon dried oregano
2 teaspoon Balsamic vinegar
1/2 teaspoon crushed red pepper
large handful of fresh herbs (I used basil, parsley & tarragon) - chopped until fine
3 cloves garlic, minced
2 tablespoons EVOO for sautéing
2 tablespoons EVOO for roasting
generous amounts of S&P
1 teaspoon sugar
2 boxes Pomi Chopped Tomatoes
1 box Pomi Strained Tomatoes

Chop all vegetables and toss with 2 tablespoons EVOO, dried oregano, S&P. Assemble one layer on a large cookie sheet and roast for 40 minutes at 400 degrees. In a large stock pot, add 2 tablespoon EVOO and the garlic, saute for about 2 minutes. Add 3 boxes of Pomi tomatoes, sugar and vinegar, stir. When vegetables are done, remove from oven and cool slightly. In two batches, places vegetables food processor and pulse a few times. The vegetables shouldn't be pureed too much, but you don't want large pieces to remain. Add vegetable mixture to tomato base, add chopped herbs, crushed red pepper, and salt and pepper well. Continue to cook for about 5-10 minutes - taste for seasoning.
We enjoyed our sauce over mushroom & cheese ravioli. This zippy vegetarian sauce would be great over eggplant or chicken - or any type of pasta that you love!

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