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Roasted Vegetable Sauce

Have you ever made homemade tomato sauce before? If not then my Roasted Vegetable Sauce is just what you need!

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As I as still use jarred sauce from the grocery stores, I really enjoy making own sauce when I have the chance. Trust me when I say, it’s easier than you think and doesn’t take a lot of machinery or anything crazy to make it.

All you will need is a:

  • baking sheet and foil/or parchment paper
  • oven
  • seasoning
  • extra-virgin olive oil
  • NutriBullet or high speed blender/food processor
  • spatula
  • airtight container for storage

red bell pepper, tomatoes, garlic onion and mushrooms on a tray

Making homemade sauce with your favorite vegetables is going to be your new “thing”

This makes an amazing pasta sauce and it’s great for the whole family. This recipe is perfect for kids who aren’t running to eat their vegetables. I have that issue in my house!

When making your own pasta sauce for kids, add it on top of their favorite pasta and also sprinkle parmesan cheese. You can omit the cayenne if you’d like to make it more toddler friendly.

This method can be used to make baby food as well. Think roasting some Brussel sprouts, sweet potatoes or carrots. Roasting vegetables and turning it into a sauce is great way to use up any extra vegetables from the week.

dried herbs and spices in a bowl
Spice blend for the vegetables.

What kind of roasted veggies can I use for this sauce?

You can really play around with the different veggies you to add. But for my recipe, we are going to use Campari tomatoes, zucchini, garlic cloves, white onion, green and red peppers and crimini mushrooms along with lots of spices.

Vegetable substitutions

If you don’t have all the vegetables on hand that the recipe calls for, it’s ok. The taste will slightly differ but it will still be a tasty vegetable pasta sauce.

Please note: I have only made this recipe using fresh veggies. If you use frozen vegetables, please let me know the outcome!

With the bell peppers, you can use both red or only green bell pepper. It’s totally up you. The red bell peppers give a nice natural sweetness so I absolutely LOVE adding them into my sauces.

You may read this recipe and think “10 cloves garlic, that’s a lot!” But honestly is really isn’t once it is roasted and blended.

If you don’t have white onions, red onion or sweet onion is a yummy substitute. Criminis can be swapped out for baby Bellas or white mushrooms.

The star of the show is indeed the tomato

I have made sauce with all kinds of tomatoes, however I like the Campari tomato. It’s not as acidic and also it’s pretty juicy. My FAVORITE tomato I’m always boasting about is the heirloom. Is the heirloom the best? I think so! But it’s not needed for this recipe. I just love talking about the heirloom tomato whenever I get a chance. LOL

Long story short, you can use whichever tomato you like, Roma, cherry tomatoes and grape tomatoes make a good substitute.

salt falling on the vegetables
spice blend falling on the vegetables
olive oil drizzling on the vegetables

The method to making Roasted Vegetable Sauce

First you will start with your sheet pan. Line it with foil or parchment. The best way to prepare the vegetables is to rinse them and cut them up in big chunks. They don’t have to look pretty, you just want them to be able to fit into your blender later.

Once you put the vegetables on the baking tray, then you will add the seasonings. My recipe has a little bit of kick to it. But you can totally leave out the cayenne if you prefer. Or if you love the heat, you can replace cayenne with red pepper flakes or add additional red pepper flakes to the top of your prepared dish.

The recipe calls for dried herbs. You can always use fresh herbs if you wish. I love stirring in fresh basil after the sauce has been blended. Also if you find you don’t have all the dried herbs on hand, you can use Italian seasoning.

You will want to add black pepper and salt as well, just salt lightly as once you add it in, you can’t take it out.

Then you will add about a tablespoon of olive oil and mix everything up so all the spices and oil are incorporated well into the veggie sauce.

The roasted vegetables only take 20 minutes to make!

roasted vegetable sauce
Chopping the vegetables into a large dice makes it easier to blend.
roasted vegetable sauce in a nutri bullet
I like using my NutriBullet because it emulsifies the sauce well.

Why I love preparing this roasted vegetable sauce

A few times a week, I like to give my family and I a vegetarian meal that we can all appreciate. My toddler gets his servings of vegetables and we get a clean and tasty sauce . I have added ground beef to this but honestly the beef kind threw off the flavor of the fresh vegetables. My favorite way is to use it as a vegetarian sauce or on top of something light like seafood, salmon, white fish or chicken.

roasted vegetable sauce in a glass container
Store the sauce in an airtight container for up to 3 days in the fridge.

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Looking for more deliciousness? Be sure to check out these tasty recipes:

Meatless Lasagna Soup

Parmesan Cauliflower Steaks

Blueberry Buckwheat Muffins

roasted vegetable sauce in a glass container

Roasted Vegetable Sauce

A delicious homemade tomato sauce with other various vegetables. Perfect for vegetarian pasta.
Prep Time 10 minutes
Cook Time 20 minutes
Course Sauce
Cuisine Italian
Servings 3 cups
Calories 166 kcal


  • high power blender or Nutri bullet blender
  • large sheet pan
  • Foil
  • Spatula


  • 1 pound campari tomatoes cut in half
  • 1 medium zucchini large dice
  • 1/2 white onion large dice
  • 10 cloves garlic
  • 2 small red bell peppers large dice
  • 1/2 green bell pepper large dice
  • 1/2 cup crimini mushrooms
  • 1 tablespoon dried parsley
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1/2 teaspoon ground thyme
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne
  • 2 tablespoons olive oil extra virgin
  • kosher salt as needed
  • black pepper as needed


  • Preheat the oven at 400 degrees.
  • Start by lining the baking sheet with foil.
  • Prepare the veggies by cutting them into a large dice. The garlic and mushrooms can stay whole.
  • Then sprinkle the seasonings evenly over the vegetables.
  • Season with salt and pepper.
  • Drizzle the olive oil over the top and gently mix it all together.
  • Place vegetables in the oven and roast for 20 minutes. Let cool for 5 minutes then place it into the blender. Blend until well combined.
  • Pour over your favorite pasta! Enjoy!


Calories: 166kcalCarbohydrates: 18gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 359mgPotassium: 811mgFiber: 5gSugar: 7gVitamin A: 2435IUVitamin C: 66mgCalcium: 113mgIron: 3mg
Tried this recipe?Let us know how it was!

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