June Harvest Easy Pasta Sauce

June Harvest Easy Pasta Sauce

So by now you will have gathered that I have been harvesting quite a lot of summer fruiting vegetables and I thought I would like to share a very easy recipe for a June Harvest Pasta Sauce.

Ingredients
A mixture of any of the following vegetables, but I always include an onion - it adds flavor.
Onion
Summer squash of any kind
Tomatoes
Peppers
Eggplant
Olive Oil - about 2-3 tbsp. depending on how many vegetables you are using.
Sprigs of Oregano and Thyme, remove leaves from stems.

Method
Set oven to 375 degrees F

Using a large non-stick baking sheet, lay out the chopped veggies. Sprinkle with herb leaves and then pour over with olive oil.

 
 
 
Bake approximately half and hour, stirring once halfway through cooking. Again, this depends on how many vegetables you are cooking. You do not want them to burn, just to be cooked and the onions very slightly caramelized.
 
 
Scrape all the vegetables, herbs and remaining olive oil into a blender.
 


Blend until smooth.
 
 
At this point, taste the sauce. Add salt and pepper as desired, you may need to add a little sugar to counteract the acidity of the tomatoes if you have used a lot of them.
You can use the sauce at this point if you don't mind the bits of skin and the seeds or you can sieve it.
Delicious !! 
 
A good way to use the pasta sauce is with home-made spiralized zucchini "spaghetti.
( see next post for details)
 
 
 
 
 
 

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