Roasted Vegetable Sauce
Source of Recipe
rdj
List of Ingredients
Roasted Vegetable Sauce
Arrange racks in upper and lower thirds of oven. Heat oven to 425 degrees F. Lightly coat 2 jelly-roll pans with
vegetable cooking spray. Using 2 pounds plum tomatoes, halve lengthwise
and seed; cut 3 red bell peppers in half. Arrange tomatoes and bell
peppers cut sides down on prepared pans. Using 1 medium butternut
squash, peel, seed and cut into 2-inch chunks; peel and quarter 3 medium
onions and cut 2 medium carrots into 2-inch pieces. Add squash, onions
and carrots to tomatoes and peppers. Lightly coat vegetables with spray.
Bake 1 hour, switching pan positions after 30 minutes. Cool.
Remove skins from tomatoes, bell peppers and top layer of onion. Puree
half the vegetables and 3/4 cup chicken broth in blender, scraping down
sides as necessary. Transfer puree to large saucepan. Repeat process
with remaining vegetables and 3/4 cup chicken broth; stir 1 tablespoon
balsamic vinegar, 1-1/2 teaspoons salt and 1/4 teaspoon freshly ground
black pepper into puree.
Heat 1 tablespoon extra-virgin olive oil in large saucepan over medium
heat; add 2 teaspoons minced garlic and cook 40 seconds to 1 minute just
until golden. Stir in puree and heat through.
Makes 6 cups.Recipe
|
|
member logon
