Simple Roasted Vegetarian Pasta Sauce that’s Gluten & Dairy Free

Making your own roasted tomato pasta sauce is so easy and yummy.

This recipe varies each time I make it, depending on what is ripe in our garden or in season at our local farmer’s produce store.

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Oil an oven baking tray.  Add cut up roma tomatoes (romas are good for sauces), carrots, capsicums and some whole mushrooms.   Also add a couple of peeled garlic cloves.

Drizzle oil on top (I prefer rice bran oil) and sea salt. Bake in oven for 25min at 200 degrees C until tomato edges are blackened.

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Then add fresh basil (sweet, Greek or box basil or even a combination). Bake for a further 5 minutes.

Add roasted vegetables and the juices into a food processor along with 2 tablespoons of olive oil and 2 tablespoons of balsamic vinegar.  Season with salt and pepper to taste. If too thick for your liking, add a little water.

The beauty is that you can make plenty of sauce to freeze or fridge what you don’t eat straight away.

Use with your favourite pasta, pizza base, lasagna – whatever takes your fancy.

Bon appetite

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3 thoughts on “Simple Roasted Vegetarian Pasta Sauce that’s Gluten & Dairy Free

  1. Pingback: What Happened When I Cooked Gluten Free & Vegan Food for the CWA? | Greener Me

  2. Pingback: Cooking Up a Roasted Tomato Pasta Sauce Storm | Greener Me

  3. Pingback: Cooking Up a Storm | Greener Me

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