A delightful roasted vegetable pasta sauce that combines the rich flavors of roasted vegetables with a savory tomato base.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and optimal roasting results.
Chop the onion, zucchini, bell pepper, and mushrooms into bite-sized pieces.
Uniformly sized pieces ensure even roasting.
Spread the chopped vegetables on a baking sheet and drizzle with olive oil. Sprinkle with salt and black pepper.
Toss the vegetables to coat them evenly with the oil and seasoning.
Roast the vegetables in the preheated oven for 40 minutes, stirring halfway through.
Stirring ensures even caramelization of the vegetables.
In a saucepan, bring the canned tomatoes to a simmer over medium heat. Add the minced garlic and dried herbs.
Simmering allows the flavors to meld together.
Combine the roasted vegetables with the tomato sauce and simmer for an additional 20 minutes.
Simmering further enhances the flavor integration.
Serve the sauce over freshly cooked pasta of your choice. Garnish with grated Parmesan cheese and a sprinkle of fresh parsley.
Serving immediately ensures the best taste and texture.
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