Roasted Veggie Tomato Sauce
Prep time
Cook time
Total time
A veggie filled flavorful sauce that can be a puree, a soup or served over pasta
  • 4-5 medium tomatoes
  • 2 red peppers, cut in half lengthwise, seeds and stems removed
  • 2 medium sized carrots
  • 1 small white onion, cut in half or quarters
  • 10 cloves garlic, peeled
  • 1 cup white mushrooms
  • 1 bay leaf
  • 1 tbsp Italian seasoning (or replace with 1-1.5 tsp each oregano and basil, ½ tsp each rosemary marjoram and thyme)
  • 1 tsp garlic powder (optional)
  • 1 tbsp extra virgin olive oil
  • 1 tsp salt, or to taste
  1. Preheat the oven to 450 degrees
  2. Place all the whole tomatoes, carrots, garlic cloves, onion and mushrooms on the tray. Also place the halved red peppers skin-side up on the tray.
  3. Roast until red pepper skins are blackened and bubbling, about 30 minutes*. Check on the other veggies periodically and remove any other ingredient before it burns (as it gets brown).
  4. Wrap the red pepper in the foil for 5 minutes to make it easier to remove the skin.
  5. Place everything that was roasted (minus tomato and pepper skins) into the blender and puree until smooth.
  6. Transfer to a saucepan and add in all the seasoning and olive oil.
  7. Simmer for at least 20 minutes.*
  8. Serve as a soup or over pasta!
* To save time, you may remove the veggies from the oven when the skin of the peppers and tomatoes is wrinkly, but the flavor of the sauce will be much milder.
* The longer the sauce is simmers the deeper the flavor will become. You can simmer the sauce for up to an hour.
Recipe by Plant Bellies at