Roasted Vegetable Pasta Sauce

Ingredients

• 1 cup diced onion
• 2 cups diced bell pepper
• 1 tablespoon minced garlic
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups canned crushed tomatoes
• 1/2 cup vegetable broth

Directions

1. Preheat oven to 375°F.
2. In a large bowl, combine onion, bell pepper, garlic, olive oil, basil, oregano, thyme, salt, and pepper. Mix until vegetables are evenly coated.
3. Spread the vegetables in an even layer on a baking sheet lined with parchment paper.
4. Roast in preheated oven for 30 minutes, stirring once halfway through.
5. Remove from oven and transfer to a large saucepan.
6. Add crushed tomatoes and vegetable broth. Simmer over medium-low heat for 15 minutes.
7. Taste and adjust seasoning, if necessary.
8. Serve over cooked pasta.

Interesting Facts

• Roasting the vegetables before adding them to the sauce intensifies their flavors.
• This sauce can be made ahead of time and stored in the refrigerator for up to 4 days.
• This recipe can be easily doubled to serve a larger crowd.