Ingredients:
1 eggplant
1 green pepper
1 red pepper
1 zucchini
10 small carrots (or maybe two or three regular size ones)
1/2 yellow onion
NOTE: On the veggies, if these don't work, use whatever is good at the store - it really doesn't matter what you roast, it all works!
6 roma tomatoes
6 whole garlic cloves
1 bunch of fresh basil
salt and pepper
olive oil
italian seasoning
2 (15 oz) cans tomato sauce
Take all the veggies and chunk them into equal size pieces, plus the garlic cloves, toss with salt, pepper, italian seasoning and olive oil. Arrange on two baking sheets and roast for 20-30 minutes, about 400 degrees. Once the veggies are soft to the touch, pull them and let cool briefly (five minutes). Add veggies and basil leaves to a food processor and puree until resembling baby food - but not veggies :-) Add puree and tomato sauce into a stock pot - cook down until flavors blend over low heat, 30 minutes - add seasoning to your tastes. If the kiddos are still picky - use an immersion blender to puree it down again - really hiding the veggies!
Perfect for pasta or pizza. Freezes great!
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