i first made this is leftover grilled veggies. if you can get your hands on a grill, give that a go over oven roasting the veggies. i like the flavor of grilled food, but it truly doesn’t take away from the flavor if you use the oven.
i will add precooked chicken italian sausage or meatballs to the sauce when it’s time time serve. it’s great on it’s own if you are looking for a vegetarian option.
i really do enjoy this sauce because it puts extra veggies into your meal without anyone even knowing, win for all.
1 small red onion, roughly chopped
1 small white onion, roughly chopped
1 orange bell pepper, deseeded & roughly chopped
1 yellow pepper, deseeded & roughly chopped
3-7 garlic cloves, peeled (amount depending on size & how much you like garlic)
10 fresh basil leaves
1 cup white or red wine
24 oz jar of your favorite pasta sauce (i know this is a cheat)
1-2 tablespoons butter
salt & pepper to taste
. preheat oven to 400 degrees
. toss veggies & garlic with olive oil, salt & pepper
. place on foil lined baking sheet & roast for 15 minutes
. in food processor roughly puree veggies, garlic & basil
. heat large pot over medium-high heat, drizzle with olive oil & add pureed veggies/garlic
. saute for 5 minutes & add wine
. reduce until most of liquid is gone & add tomato sauce
. reduce heat to low & add add butter
. simmer for 45 minutes
. salt & pepper to taste