Ingredients:
3 lb tomatoes, quartered (about 9 cups)
8 garlic cloves, unpeeled
½ lb bell peppers, stems and seeds removed, 1” strips (about 1 ½ cups)
½ lb zucchini, 2” thick half-moons (about 1 ½ cups)
½ lb carrots, 1” diced (about 1 ½ cups)
½ lb onions, sliced into 1-inch-wide wedges and separated (about 2 cups)
¼ lb eggplant, 1” diced (about 1 cup)
6 Tbsp olive oil
1 ½ tsp salt, plus more to taste
2 ½ tsp dried oregano
¾ tsp black pepper, plus more to taste
1 bunch fresh basil leaves, torn or roughly chopped (about ½ cup)
⅛ tsp chili flakes, optional, plus more to taste
1 Tbsp sugar, optional
Equipment:
Two baking sheets
Aluminum foil
Food processor or immersion blender
Chef’s knife
Cutting board
Stockpot
Measuring cups and spoons
Metal spatula
Mixing spoon
Directions:
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- Preheat the oven to 425°F, then position the racks in the top and bottom thirds. Line 2 baking sheets with foil.
- Place the tomatoes and garlic on one baking sheet and the peppers, zucchini, carrots, onions, and eggplant on the other.
- Divide the oil and spices between the pans by drizzling 3 Tbsp olive oil over the vegetables in each pan, then sprinkle each with half the salt, oregano, black pepper, and chili flakes, if using.
- Toss until each piece is lightly coated. Spread the vegetables in a single layer across each pan, leaving a small space between pieces. Arrange the tomatoes skin side down.
- Roast the vegetables uncovered until the edges start to brown, about 30 minutes. Flip the peppers, zucchini, carrots, onions, and eggplant. The tomatoes will probably be too soft to flip. Rotate the pans from front to back and top to bottom.
- Roast for 20 to 30 more minutes, or until the edges start to brown. Remove the pans from the oven and let cool until safe to handle.
- Squeeze the garlic out of the skins and discard the skins. Add the vegetables and any residual juices from the pans to the food processor bowl, working in batches if necessary, then puree until smooth. Alternatively, place all the vegetables in a stockpot and use an immersion blender to puree.
- Pour the puree into a stockpot and warm over medium heat. Just before serving, stir in the basil and sugar, if using. Taste, adjust, and enjoy!
Note: The sauce will be thick, ready to spread on pizza or use as a dip. If using with pasta, reserve 1-2 cups of pasta water before draining to adjust the sauce’s consistency.
Produce 101: Bell Peppers, Carrots, Eggplant, Garlic, Onions, Summer Squash, Sweet Basil, Tomatoes