Roasted Vegetable Pasta Sauce Or Bread Dipping Sauce

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 10 plum tomatoes
• 1 medium eggplant (about 1 1/2 pounds)
• 1 medium vidalia onion
• 5 cloves garlic, peeled only dont mince or chop
• 1 medium red bell pepper (green or yellow are fine)
• 1 teaspoon fine sea salt
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon black pepper
• 1/2 teaspoon sugar
• 1 cup olive oil (dark is better but light is fine)
• 1/3 cup chicken broth or 1/3 cup chicken stock
• good parmesan cheese, shaved not powdered

Recipe

• 1 preheat oven to 400.
• 2 chop all vegetables into med sized pieces.
• 3 (except garlic).
• 4 brush veggies with 1/2c olive oil;cover evenly.
• 5 sprinkle with sea salt, black and red peppers.
• 6 roast in the oven on 400 for about 25 minutes.
• 7 because ovens vary keep checking to make sure nothing burns.
• 8 vegetables should be soft and dark brown in most spots.
• 9 remove from oven and place in large frying pan.
• 10 add chicken broth and remaining olive oil and sugar.
• 11 simmer on low for about 15-20 minutes.
• 12 while simmering; use spatula or wooden spoon to mash but not puree the vegetables-- leaving them chunky but very very soft and blended together.
• 13 while still very hot; sprinkle parm cheese and stir.
• 14 cheese will melt within the mixture.
• 15 toss with pasta or use for a great italian bread dip.