Super Simple Roasted Veggie Sauce/soup Recipe

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Super Simple Roasted Veggie Sauce/Soup

Amanda Camden-Spina


This venture started out as a soup, but the initial result was soooo thick and yummmmmy, I decided to stop there, make some pasta and dish it up. Dinner received rave reviews, even from my son who had proclaimed with vehemence that he "hated peppers"! The delicious flavor of the veggies shines through and isn't weighted down by strong seasoning. Definitely will become a regular at our table. (I couldn't find my camera to take a picture, but I promise to get one next time!)

pinch tips: How to Mince Garlic





1 Hr


1 Hr


red peppers
4 lb
tomatoes (i used campari)
heads of garlic
1-2 Tbsp
dried parsley
salt and pepper to taste
olive oil
pasta of your choice
grated cheese of your choice

Directions Step-By-Step

Preheat oven to 350f.
Cut the peppers in half and remove the seeds, pith and stem. Cut the tomatoes in half and remove the seeds.
Lightly spray 2 baking sheets with olive oil spray. Arrange the peppers, cut side down, on one tray. Arrange the tomatoes, cut side down, on the other tray. (Depending on the size of your baking sheets, you will most likely need to use more than one for each veggie. If so, just do them in batches following the listed baking times.)
Lightly sprinkle the contents of both trays with olive oil. Cover with plastic wrap and set aside.
Peel off just the very outer layer of skin on the garlic heads. Cut the tops off, just enough so the individual cloves are all exposed on top. Arrange the heads in a baking dish and sprinkle with olive oil and a pinch of salt. Cover dish with foil.
Put the garlic dish on the bottom rack of the oven and bake for 20 minutes. After the 20 minutes is up, take the plastic off the tomatoes and peppers and put them on the top rack of the oven. (Do not remove the garlic!) Bake for another 25 minutes or so. Actual time may vary a bit depending on your oven. (The garlic will be done after the 45 minutes, so go ahead and take that out.)
You'll know the tomatoes and peppers are done when the edges are dark, the flesh is soft and the skin is very wrinkly and moves when you touch it. (Your house should also smell fantastic at this point!)
Put the peppers and tomatoes in separate bowls and cover with plastic wrap. (The tomatoes will let off some juice as they cook, add this to their bowl as well.) Let them sit for about 30 minutes. You can leave the garlic covered and sitting on the stove during this time.
After the veggies have sat, the skins will be super easy to remove. Just pinch the edge and pull back, the skin should come away easily. (You may need to let them sit, uncovered, for a bit longer if they are still too hot to be handled safely.) Transfer the veggies to a clean bowl as you skin them. Discard any juices from the peppers (they can be bitter) but add the juice from the tomatoes to the skinned veggies.
Onto the garlic. Starting with the outer cloves, gently pinch the bottom and the roasted clove should slip right out the top. Work your way around the outside, then you can just give the bottom center a good squeeze to push out the smaller cloves. Add the garlic to the bowl of skinned veggies.
Give the veggies and garlic a good mix and smoosh, and then transfer to a pot. Put the heat on very low. If you have an immersion blender, give the mixture a good wiz. If you don't, a regular blender is fine too. Just wiz the mix in batches before adding it to the pot.
Add the parsley, and salt and pepper to taste. Let the sauce simmer quietly while you prepare whatever your chosen pasta is. Serve it up with some fresh grated cheese (we used Asiago) and enjoy.
I made this for my family of four and it covered two meals. It tastes even better the next day, and will also freeze nicely. Try it on its own as well, as it could still technically be a soup. A nice thick one that will warm and fill you up!

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