This is by far the best tasting pasta sauce I have ever made. In the past I have always used frozen tomatoes we collected from the garden in the summer. While the sauce was tasty, it was always thin and runny. This time I used whole tomatoes in cans, and the pulp makes all the difference. This is so obvious...I can't believe I have not been doing it this way sooner. What's worse, many many years ago I recall now someone telling me to use whole tomatoes and never the crushed ones....basically the same concept.
The second major change I made was to use roasted vegetables as opposed to tossing the vegetables right into sauce where it would be boiled.
Once I had the sauce made, I decided to make a baked pasta dish. It was really simple layering the pasta, the sauce and vegetables. On the top I added some grated cheese. I then let it bake until the cheese was all melted and the top layer of pasta started to dry up for a slight crunch.
Home Made Pasta Sauce
Printable Recipe
Ingredients:
1 head garlic
5 carrots, roughly chopped
3-4 zucchini lengthwise
3 red sweet peppers
2 tablespoon oil
2 onions chopped
2 cans whole tomatoes
12 ounces mushrooms (I used portobello cut in large chunks)
1 teaspoon herbs (Italian or other)
salt
pepper
sugar (optional)
Directions:
1) Preheat oven to 400F.
2) Cut off the top of the head of the garlic to expose the garlic. Drizzle some oil over it.
3) Cut up vegetables. Drizzle oil over vegetables and sprinkle salt and pepper. Spread out on a tray.
4) Bake both the garlic and vegetables for about 45 minutes.
5) In a large pot over medium heat, add oil and then onions. Saute until it is softened and translucent. Empty the 2 cans of whole tomatoes. Remove the skin from roasted garlic, and toss in the garlic chunks. Use a hand blender to crush the tomatoes. Season with herbs, salt, pepper and sugar.
6) After about 15 minutes, add the chopped mushrooms and cook until sauce reaches your desired thickness. Toss the roasted vegetables at the end.
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