Jess
Silver Post Medal for All Time! 267 Posts 
This recipe uses roasted tomato and zucchini to impart a deeper flavor to this basic marinara sauce. The vegetables could also be grilled instead of roasted in the oven.
I originally made this in the summer, when these veggies are in season but I didn't get it posted until now. Serve with a gooey grilled cheese sandwich for the perfect comfort food for a cold winter's night.
Ingredients:
- 3 lb tomatoes (I filled a produce bag)
- 3 zucchini
- 1 onion
- 2-3 cloves garlic
- 2 Tbsp cooking oil
- salt and pepper, to taste
- 1 bunch Italian basil
Steps:
- Cut vegetables into similar sized chunks. I quartered the tomatoes and onion and cut the zucchini lengthwise, then roughly chopped it. The garlic just needs to be peeled.
- Add all chopped vegetables (except basil) into a large bowl. Add oil, salt and pepper and mix to coat the vegetables. Pour out onto a large baking sheet.
- Bake at 350 degrees F for about an hour, until the vegetables are turning brown and are looking soft. Allow them to cool for a few minutes.
- Add all vegetables to a blender, adding in the basil and enough water or broth to enable the blender to run properly. Pulse until it is the proper consistency. If you prefer chunky vegetables instead of a smooth soup, just reserve a few to blend slightly at the end or chop them to the desired size.
- Add blended soup to a large pot and simmer for at least 15-20 minutes. Add water and additional spices as desired.
- Serve with a garnish of basil or a sprinkling of cheese. Or, of course, a grilled cheese sandwich for dunking.
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Judy
Gold Post Medal for All Time! 677 Posts January 19, 20180 found this helpful
Im going to try this. Those who own an immersion blender can put the vegetables in the soup pot and blend them in there.
Jess
Silver Post Medal for All Time! 267 Posts January 22, 20180 found this helpful
Yes, an immersion blender would be great as you can leave it in the same pot. Let me know how it turns out. :)
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