16 January 2011
Roast Vegetable Sauce for Pasta
Roast Vegetable Sauce for Pasta or Pizza
Vegetables for Roasting
a slosh of olive oil
1 clove garlic
1 punnet baby plum tomatoes
1 aubergine, cut lengthwise, sliced and cubed
1 red pepper, cut into quarters
1 red onion, quartered
½ butternut squash, cubed
1 x 400g tin chopped tomatoes
3 tbsp tomato puree
juice of ½ lemon
1 large handful of fresh basil, torn or chopped
freshly ground black pepper
Preheat the oven to 200c/400f/gas mark 6 and place a roasting tin in the oven, to heat while you chop the vegetables.
Toss the chopped vegetables in a bowl with the olive oil, before pouring into the roasting tin.
Roast for 20-30 minutes until charred and tender.
Whizz the vegetables with the chopped tomatoes, tomato puree and lemon juice.
Pour into a pan to warm through then add the basil and season.
You can sieve the sauce, but I didn't bother.
Makes a large bowlful of sauce. I haven't divided it into portions yet, but I would think it would be at least 6-8 portions.
I made this vegetable sauce for Cooper, but Graham and I will be enjoying it tonight too. If you make it for yourself, you might like to add some salt, but it really doesn't need it, it has bags of flavour. This sauce is suitable from 8 months old to adult.