Ingredients
Method
- Instructions
- Preheat your oven to 425°F.
- Roughly chop your tomatoes, peppers, onions, and garlic. There's no need to measure everything precisely. Use what you've harvested!
- Spread the vegetables in roasting pans with sides at least 1 inch deep to catch the juices.
- Drizzle approximately 2 tablespoons of olive oil over each pan of vegetables.
- Roast for approximately 20–30 minutes, until the vegetables soften and begin to develop some lightly charred edges.
- Transfer all the roasted vegetables AND their juices into a large stockpot.
- Cook on the stovetop for approximately 10 minutes to bring everything together and reduce some of the liquid.
- Add salt, black pepper, basil, and optional oregano. Taste and adjust the seasonings to your liking.
- Allow the mixture to cool slightly, then use an immersion blender to blend until you reach your preferred consistency.
- Enjoy with pasta, use as pizza sauce, or cool promptly and freeze in freezer-safe containers for later use.
Notes
Notes
This is a flexible homestead recipe. The amount of each vegetable depends on what you have available. Use more or fewer peppers, onions, and garlic to suit your taste.
For thicker pizza sauce, cook it down longer.
This recipe is intended for fresh use or freezing. It is not a tested shelf-stable canning recipe.
Full tutorial: https://foodprood.com/recipes/how-to-make-roasted-spaghetti-sauce-or-pizza-sauce-recipe-video/
This is a flexible homestead recipe. The amount of each vegetable depends on what you have available. Use more or fewer peppers, onions, and garlic to suit your taste.
For thicker pizza sauce, cook it down longer.
This recipe is intended for fresh use or freezing. It is not a tested shelf-stable canning recipe.
Full tutorial: https://foodprood.com/recipes/how-to-make-roasted-spaghetti-sauce-or-pizza-sauce-recipe-video/
