Posted by: gdevi | February 22, 2011

Roasted Vegetable pasta sauce

I have so much work to do this week and next week– for example, 38 world lit exams to grade, 27 intro to lit exams to grade, 26 essays to grade, 54 journal entries to grade, ASQ article to write–that I decided to make a pasta sauce from scratch this evening. When the going gets tough, I slow down.  Because as the wise Lily Tomlin observed, the problem with the rat race is that, even if you win, you are still a rat.

This sauce is completely vegetarian, and this time I cooked the whole thing in a tablespoon of olive oil from beginning to end. How healthy is that?

1 zucchini diced into an inch thick pieces

1 eggplant diced into an inch thick pieces

1 yellow or red bell pepper diced into an inch thick pieces

1 big onion diced

8-10 garlic cloves, peeled and whole (the more the merrier)

salt and pepper to taste

2 tsp paprika

2 tsp crushed red pepper

3 tsp mix of oregano, parsley, basil

1 cup vegetable or chicken stock

1/2 cup red wine

1 Tbsp olive oil

In a deep saucepan, boil water and blanch the tomatoes and peel off the skin. Rub a bit of the olive oil onto the base of a roasting pan and spread the diced zuchini, bell pepper and half of the diced onions. Sprinkle with salt and pepper and drizzle a little bit of olive oil onto the vegetables. Roast at 500 degrees for 15 minutes. Remove from heat. Spread the eggplant and the whole garlic and sprinkle with salt and pepper,  drizzle with olive oil and roast at 500 degrees for 20 minutes. Remove from heat.

In a shallow saucepan pour the stock, red wine, the blanched and peeled tomatoes, the pepper, the Italian spices and the remaining half of the onions. Cook in medium heat for about 20minutes until the sauce begins to bubble and the liquid and wine start to boil away. Reduce heat. Add the roasted vegetables and cook uncovered in low heat for another 15 minutes until the vegetables are coated with the tomato sauce mixture. The sauce will be thick almost dry. It goes good with small pasta such as rotini or even orzo. If you want the sauce more liquidy, add more broth while cooking the sauce. Sprinkle parmesan cheese on top and serve with pasta.

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