Undercover Roasted Veggie Tomato Sauce (Double Batch)

Undercover Roasted Veggie Tomato Sauce (Double Batch) Yield: ~11 cups sauce Ingredients: - 2 zucchinis, chopped (~½″ pieces) - 2 sweet onions, chopped (~½″) - 4 large red bell peppers, chopped (~½″) - 4 medium carrots, sliced (~¼″ coins) - 10 large garlic cloves - ~½ cup extra‑virgin olive oil (divided) - ½ teaspoon fine sea salt - ½ teaspoon black pepper - 2 cans fire‑roasted diced tomatoes (with juices) - ½–1 teaspoon white wine vinegar (to taste) - ~⅔ cup fresh basil, finely chopped Instructions: 1. Preheat oven to 425°F (220°C). Line two large baking sheets with parchment. 2. In a bowl, toss zucchini, onions, peppers, and carrots with ¼ cup olive oil, salt, and pepper. Spread evenly on sheets. 3. Drizzle garlic cloves with remaining oil, wrap in foil, and place on one baking sheet. 4. Roast veggies ~45 minutes until edges are charred. Remove garlic after 20 minutes; let soften but not burn. 5. Allow veggies and garlic to cool slightly. Peel garlic. 6. In batches, blend roasted veggies, garlic, tomatoes (with juice), and 2 tbsp olive oil until smooth. 7. Taste and add white wine vinegar gradually to balance flavor. 8. Stir in chopped basil. 9. Use sauce immediately or store in the fridge (up to 5 days) or freezer (up to 1 month).

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 425°F (220°C). Line two large baking sheets with parchment. 2. In a bowl, toss zucchini, onions, peppers, and carrots with ¼ cup olive oil, salt, and pepper. Spread evenly on sheets. 3. Drizzle garlic cloves with remaining oil, wrap in foil, and place on one baking sheet. 4. Roast veggies ~45 minutes until edges are charred. Remove garlic after 20 minutes; let soften but not burn. 5. Allow veggies and garlic to cool slightly. Peel garlic. 6. In batches, blend roasted veggies, garlic, tomatoes (with juice), and 2 tbsp olive oil until smooth. 7. Taste and add white wine vinegar gradually to balance flavor. 8. Stir in chopped basil. 9. Use sauce immediately or store in the fridge (up to 5 days) or freezer (up to 1 month).