Chris’ holiday red sauce

This is a fresh vegetable and tomato sauce with roasted & sautéed veggies.

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Step 1

Preheat your oven to 400°F (200°C)

Step 2

Prepare vegetables: Wash and chop bell peppers, carrots, onions, mushrooms, and eggplant into even sizes. If using mushrooms, halve or quarter them based on size.

Step 3

Toss with oil and seasoning: Lightly coat the chopped vegetables with olive oil, salt, and pepper.

Step 4

Spread vegetables on a baking sheet: Arrange the vegetables in a single layer on the baking sheet.

Step 5

Roast in the oven: Place in the oven and roast for about 25-30 minutes, or until the vegetables are tender and have some charred edges. Consider roasting the mushroom separately, or even air frying them to get them crispy. Save the juice and add to sauce.

Step 6

Chop and sauté: Finely chop or slice garlic, green onions, and celery. Sauté these in a pan with a bit of olive oil until they are softened. Add Calabrian Chiles.

Step 7

Stir in San Marzano tomatoes

Step 8

Combine all ingredients: In a large saucepan, combine the roasted veggies mixture and sautéed vegetables.

Step 9

Add herbs and simmer: Stir in oregano, thyme, and basil. Bring to a simmer over medium heat, and let it cook for about 30 minutes to an hour, stirring occasionally.

Step 10

Remove a portion of the simmering ingredients with a ladle, then, blend them to your desired consistency.

Step 11

Taste and adjust: Check the seasoning, adding more salt and pepper and the balsamic

Step 12

Add fresh basil: A few minutes before turning off the heat, add freshly chopped basil for a burst of flavor.

Step 13

Use the sauce with your pasta or store it for later use. It can be refrigerated for up to 3-4 days or frozen for longer storage.