Roasted Garden Vegetable Sauce

What I love about this recipe is that you can’t get it wrong and it is a great way to use up the odd bits that you are gleaning each day (3 beans, 1 dwarf eggplant, 5 straggler snow peas… you get the idea.) I make a batch every week once harvest starts and either can or freeze it for the long winter months when I am longing for my garden. Use it in anything that calls for tomato or spaghetti sauce. You can double this recipe or quarter it - you can’t really get it wrong.

  • About 2 pounds of ripe tomatoes - no need to skin or remove the seeds, just core them. The tomatoes should make up 1/2 -2/3 of the total roasted vegetables

  • Fresh or dried herbs of choice like basil, oregano, thyme and rosemary

  • 1-2 onions according to preference

  • Several whole cloves of garlic according to preference

  • Any miscellaneous garden vegetables to be used up: eggplants, peppers, carrots, beans, zuchinni, and you can also add things like olives, artichokes etc.

  • Olive oil, salt and pepper

  • Large roasting pan and an electric wand blender


  1. Preheat oven to 350 degrees.

  2. Wash and roughly chop all the veg. Toss them in olive oil in the roasting pan. Make sure the fresh herbs are rubbed in olive oil or they will burn.

  3. Roast for 30 mins then toss the veg. Roast another 15-30 mins until the veg has softened and given up some of its juices. Transfer to a large bowl and wand blend the it to the desired texture. You can puree it or blend it into a slightly chunky consistency.

  4. Freeze or can in sterilized jars.

Christina Manning Lebek