Roasted Mediterranean Vegetable Sauce
Prep Time
Serves
Cooking Mode
4 Roma tomatoes, medium dice
1 anise (fennel), cored, thinly sliced
1 small eggplant, 3/4-in. (2 cm) dice
2 shallots, finely diced
1 Artichoke Hearts, drained, medium dice
2 chopped fresh Thyme
2 Pure 100% Olive Oil
¼ each salt and pepper
½ Tomato & Herbs Pasta Sauce
2 finely chopped fresh parsley
2 torn fresh basil
4 Roma tomatoes, medium dice
1 anise (fennel), cored, thinly sliced
1 small eggplant, 3/4-in. (2 cm) dice
2 shallots, finely diced
1 Artichoke Hearts, drained, medium dice
2 chopped fresh Thyme
2 Pure 100% Olive Oil
¼ each salt and pepper
½ Tomato & Herbs Pasta Sauce
2 finely chopped fresh parsley
2 torn fresh basil
Directions
1Preheat oven to 450°F (230°C). Into a roasting pan, put tomatoes, anise, eggplant, shallots, artichokes, thyme and olive oil. Mix until well coated and spread out evenly. Season with salt and pepper. Roast on middle rack of oven until the vegetables are tender and lightly caramelized, 22 to 25 min. Drizzle the tomato sauce over the vegetables and return to the oven for 5 min. to heat through. Remove from the oven, sprinkle with parsley and basil and mix gently.
Tips
1
As versatile as it is tasty, we love this sauce with pasta, grilled chicken, fish and even as a bruschetta or pizza topping.
Disclaimer
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Personal Note
Personal Note
