Roasted Veggie Spaghetti Sauce (3 of 3)

Roasted Veggie Spaghetti Sauce

You know how much God loves us? A lot. He made us, and knew what we’d require not only to survive but to strive – so He injected the foods of this earth with everything we’d need. Nutrients, vitamins, minerals and all that jazz. Free, right out of the ground, we can grow it ourselves if we wanted to! Amazing.

Before I get started… a big thank you to my brother and his bride, they grew the basil that I used for this sauce. Thanks guys!

This spaghetti sauce includes a lot of those vitamins and minerals (and all that jazz). It is not only two-thumbs up for your taste buds, but also for your tummy. Heck, your entire body is gonna be thankful you made this stuff. It is chock-ful of goodness and flavors. The roasting of the vegetables brings out their natural sweetness, and marrying that to fresh herbs and spices, you really can’t go wrong.

I learned a big lesson while making this sauce this time around…go easy on the white pepper! While I know it to be a strong spice, I accidentally put way too much in, making the sauce very…peppery. It overwhelmed the entire sauce.

After consulting with google, I put in some honey and it balanced out the flavor! So, if you accidentally put too much white pepper in yours, honey is your friend!

This sauce is great to go on all sorts of things, and you will be seeing in the near future what I will be doing with this sauce. Another great plus with this sauce is that it freezes really well, it tastes the same after you’ve thawed it out. And you can experiment with this recipe, so have fun with it and remember to taste test along your food journey!

Roasted Veggie Spaghetti Sauce

Roasted Veggie Spaghetti Sauce (3 of 3)

Here’s what you’ll need:

8-10 tomatoes (or more, if you like!), cored and sliced in half
2-3 onions, peeled and quartered
4-5 carrots, peeled and cut into large pieces
2 red bell peppers
2 garlic heads, white layers peeled off and top has been cut, exposing all of the cloves
2 cups of fresh basil leaves
6 fresh sprigs of thyme
1 large can of crushed tomatoes
1-2 tbsp. brown sugar
1-2 tbsp. salt
2-3 tbsp. balsamic vinegar
1 tsp. white pepper
1 tbsp. italian seasoning
1-2 tbsp. red pepper flakes

1. Place each garlic head in a pieces of foil, drizzle with olive oil and wrap it up.

Roasted Veggie Spaghetti Sauce (1 of 3)

2. Lay out all the vegetables on parchment paper-lined baking sheets, drizzle with oil and sprinkle with salt and pepper.  Place the garlic heads (now wrapped in foil) on the baking sheet, place in a 350 degree oven for 1 hour. Rotate half way through the baking time to ensure even baking.

Roasted Veggie Spaghetti Sauce (2 of 3)

3. Once done roasting, take the veggies out of the oven to cool slightly. A little bit at a time, add the roasted vegetables to a food processor. Blend on high. Add a few leaves of the basil and thyme and blend some more. Pour puree in a small pot. Repeat until all of the herbs and vegetables have been pureed.

4. Once everything has been pureed and added to the pot, set to a medium heat. While it is heating, start adding everything else (can of crushed tomatoes, spices, seasonings, vinegar, sugar etc).


5. Once the sauce has heated through and has reached the taste that you prefer, it is ready to be used. Either put in tupperware to freeze or use on anything you desire. Enjoy!