My Blog on WCCO-TV: Bite of Minnesota

Tuesday, August 29, 2006

Roasted Vegetable Pasta

Thanks to our CSA farmers, we had a very appetizing recipe to try that used up a ton of our crop share ingredients. We were so excited to use up the tomatoes because the fruit flies were definitely starting to buzz due to all the very ripe tomatoes we have in our house. I've included the recipe below. Feel free to substitute other veggies depending on what's on hand.

Fresh Tomato Sauce

1 (6-oz.) can tomato paste
1/2 cup chopped onion
Salt and pepper
3 cups chopped tomatoes (any variety)
3 or more cloves fresh garlic, chopped
Herbs such as oregano, thyme, parsley and basil, to taste
Splash of balsamic vinegar
Honey or other sweetener as desired

Sauté onions in 2 tablespoons olive oil in a large skillet over medium heat until onions are translucent. Add tomatoes and garlic. Simmer until sauce reaches desired consistency, about 20 minutes. Add tomato paste at the end, along with herbs and vinegar. If sauce is too tart, add a spoonful of sweetener. Lightly simmer 10 minutes longer to let flavors meld together.

Roasted Vegetables

1 large green pepper, chopped
1 large red pepper, chopped
1 eggplant, diced
1 onion, chopped
3-4 cloves garlic, sliced
Fresh herbs such as basil, thyme, oregano, parsley, sage and rosemary
1 yellow squash
1 zucchini
1 jalapeno
Olive oil to coat

Mix vegetables, herbs, garlic, and onion in a bowl and lightly coat mixture with olive oil, salt and pepper. Place in a large (or a couple large) roasting pans coated with olive oil. Roast for 20 minutes at 400 degrees or until veggies are soft, but not burned. Toss vegetables occasionally as needed.

Combine the Fresh Tomato Sauce and Roasted Vegetables and serve over pasta.


We made the recipe above and our sauce turned out like this, not very saucy:

















So, we made another batch of the tomato sauce to make it more sauce-like:

















And blended up a bit of the veggies to come up with the final product:
















It was very tasty, light, and healthy. We served it over spinach spaghetti and with some roasted garlic bread. Next time we won't blend up any of the sauce because it turned out kinda weird. I'd rather go with the fresh, chunky veggie option.

I think we'll freeze some of this sauce, but also use some for stromboli or pizza. Those will be some easy meals Ryan can bring with to class.

14 comments:

  1. No cheese??? Or is that not on the list of accepted veggitarian food?

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  2. Jeff - nah, no cheese. It's totally acceptable, but just forgotten. Especially because we had to make the extra batch of tomatoes, we were ready to eat!

    -Crystal

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  3. Hey guys,
    As always, your pictures and recipes are great. MMm. A potential CSA member wanted to know what a typical box looked like so I sent them to your blog....
    Yah, we're still trying to find a good consistency and way to add more sauciness to our fresh tom. sauce. The heirlooms have so much juice to them! Sometimes we change our menu from sauce to fresh tomato soup.
    Thanks for visiting us last weekend!

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  4. Wow! Talk about BOLD BRIGHT COLOUR. That middle photo; that's unbelievable, the hues of red and orange there in that sauce. Simply stunning.

    The sauce looks incredible in the other photos as well. Filled with such goodness like i can't believe. Fanfreakintastic, you guys! Chunky veggie is the way to go. I can't get enough o'that stuff...

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  5. This looks delicious. It reminds me of an eggplant spaghetti sauce that I make and I KNOW that's yummy, so this must be as well! Fresh is the best isn't it?!

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  6. the picture of this dish reminds me of something my mom used to make when i was a kid. It was an eggplant bacon dish cooked soley in the microwave. :P I loathed it but it was one of her favs so we ate it quite often.

    I bet it tastes wonderful but childhood food flashbacks took over my senses just then haha

    teddy

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  7. Roasted veggies and fresh tomato sauce - what a yummy combo :) What brand of spinach spaghetti did you use?

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  8. I have 5 very ripe tomatoes on my window sill right now and think I just saw a fruit fly. Ugh!!! You've inspired me and I'll probably whip up a batch of spaghetti sauce too. Good idea.

    Yours looks so beautiful - but with your gorgeous CSA share, it shouldn't have been too hard. :)

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  9. Lovely sauce... looks fabulous... I always like extra sauce too... most recipes don't make enough for my family..

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  10. btw, your larabars... look amazing.. you might be on to something here!!

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  11. Both recipes look so fresh and filled with flavor - nice pictures!

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  12. I love roasted veggies-I make a huge dish of them every week. I use the leftovers in everything, from frittata's, pizza, over pasta, calzones and even as a cold side! Your's looks great.

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  13. I love roasted veggies-I make a huge dish of them every week. I use the leftovers in everything, from frittata's, pizza, over pasta, calzones and even as a cold side! Your's looks great.

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