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MHQ Kitchen – Roasted Vegetable Sauce

Roasted Vegetable Sauce

Makes approx 4 litres

This roasted vegetable sauce is a powerhouse of nutrients and flavor, making it a perfect addition to pasta, zucchini noodles, or even as a pizza base.

Packed with antioxidant-rich tomatoes, fiber-loaded veggies, and heart-healthy olive oil, it’s not only delicious but also incredibly nourishing.

Roasting the vegetables enhances their natural sweetness, creating a deep, rich flavor without the need for added sugars or preservatives. Plus, with its versatility, you can customize the ingredients to suit your taste and dietary preferences.

Simple, wholesome, and bursting with goodness—this sauce is a must-try that can be frozen for easy midweek meals.

Ingredients

2 kg (approximately 12) ripe tomatoes (cut in half)
3 tsp dried oregano
Sea salt and black pepper (to taste)
4 tbsp balsamic vinegar
½ cup extra virgin olive oil (divided in half)
1 large carrot, cut into chunks
¼ sweet potato or pumpkin/butternut squash
1 large eggplant, cut into chunks
1 zucchini, cut into chunks
1 large yellow/orange/red capsicum, cut into chunks
1 red or brown onion, cut into rings
3 cloves garlic in skin
Water (if necessary)

method

1. Preheat your oven to 180C.

2. Line a large roasting pan with baking paper and arrange halved tomatoes, cut side up.

3. Sprinkle with oregano, salt and pepper and drizzled with balsamic vinegar and half the olive oil.

4. Line the other baking tray and add the cut up veggies, garlic and the rest of the olive oil.

5. Place your roasting pans in the oven and roast for 1 hour or until vegetables are golden brown and softened.

6. Take the vegetables out of the oven and transfer to a large sauce pan. Use an immersion blender to puree the veggies into a smooth sauce.

7. Add water if the sauce is too thick.

8. Your sauce is ready to serve or to freeze.