Spaghetti and sauce: it’s comforting, filling, simple and satisfying. This roasted veggie tomato sauce takes a simple meal to the next level with flavors and nutrients! I adore the flavor (and smell) of roasted red pepper, which is the star of this sauce. I hope your family enjoys this upgrade from store-bought sauce as much as we do!
This flavorful sauce starts with tomatoes (duh), red peppers, carrots (which thicken the sauce and balance the acidity from the tomatoes), onion, garlic and mushrooms. Later, we add in Italian seasonings, a bay leaf, olive oil salt and garlic powder. 
All the veggies get roasted together with minimal prep, for convenience (score!). If you have more time, roast until the skins of the red pepper are blackened and bubbling (super preferred!). If you don’t have as much time roast until the tomato and pepper skins are wrinkly.
Once everything is roasted, remove the skins of the tomatoes and peppers. Then simmer the sauce on medium/low to low heat for up to an hour to develop the flavor. If you are short on time, just simmer until the sauce thickens to your preferred consistency!
Serve as a soup, or with your kiddo’s favorite pasta (I like to use pasta that has quinoa + other grains)! Or serve the sauce next to the pasta in a bowl. Or in a plate. Or serve pasta in one bowl and sauce in another bowl. #toddlers
- 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
- Preheat the oven to 450 degrees
- 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.
- 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).
- Wrap the red pepper in the foil for 5 minutes to make it easier to remove the skin.
- Place everything that was roasted (minus tomato and pepper skins) into the blender and puree until smooth.
- Transfer to a saucepan and add in all the seasoning and olive oil.
- Simmer for at least 20 minutes.*
- Serve as a soup or over pasta!
* The longer the sauce is simmers the deeper the flavor will become. You can simmer the sauce for up to an hour.
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