Roasted Vegetable Pasta Sauce or Bread Dipping Sauce

Bursting with rich, roasted flavors, this Roasted Vegetable Pasta Sauce or Bread Dipping Sauce is a versatile and healthy recipe perfect for elevating your meals. Made with caramelized Roma tomatoes, sweet red bell pepper, and aromatic garlic and onion, this sauce gets a fresh herbaceous lift from basil and thyme. A touch of balsamic vinegar adds depth, while optional red pepper flakes offer a hint of heat. Whether blended smooth for a silky pasta sauce or pulsed for a chunkier texture to pair with crusty bread, this recipe is a culinary multitasker. Ready in under an hour, it’s a perfect make-ahead option for easy weeknight dinners or entertaining guests. Enjoy the bold flavors of roasted vegetables in every bite!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 6 large Roma tomatoes
• 1 large Red bell pepper
• 1 medium Yellow onion
• 6 large Garlic cloves
• 3 tablespoons Olive oil
• 10 leaves Fresh basil leaves
• 2 sprigs Fresh thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Crushed red pepper flakes (optional)
• 1 teaspoon Balsamic vinegar
• 0.5 cup Vegetable stock or water

Directions

Step 1

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil.

Step 2

Wash and quarter the Roma tomatoes and place them on the baking sheet.

Step 3

Remove the seeds and stem from the red bell pepper, then slice it into large chunks and add them to the baking sheet.

Step 4

Peel and quarter the yellow onion and add it to the same sheet.

Step 5

Peel the garlic cloves and toss them onto the baking sheet as well.

Step 6

Drizzle the olive oil evenly over the vegetables, and sprinkle with salt, black pepper, and crushed red pepper flakes (if using). Toss to ensure everything is evenly coated.

Step 7

Place the thyme sprigs directly on top of the vegetables.

Step 8

Roast the vegetables in the oven for 35–40 minutes, or until they are soft, caramelized, and slightly charred on the edges.

Step 9

Remove the baking sheet from the oven and let the vegetables cool slightly. Discard the thyme sprigs.

Step 10

Transfer the roasted vegetables to a blender or a food processor. Add the fresh basil leaves, balsamic vinegar, and vegetable stock (or water). Blend until smooth. If you prefer a chunkier sauce, pulse the mixture a few times instead of fully blending.

Step 11

Taste and adjust seasoning as necessary, adding more salt or pepper if needed.

Step 12

For pasta sauce: Heat the pureed sauce in a saucepan over medium heat for 5–7 minutes before serving over pasta.

Step 13

For bread dipping sauce: Serve the sauce warm or at room temperature in a bowl, garnished with a drizzle of olive oil and fresh basil if desired.

Nutrition Facts

Serving size	(1215.9g)

Amount per serving	% Daily Value*
Calories	660.5

Total Fat 44.3g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 2846.1mg	0%
Total Carbohydrate 61.0g	0%
Dietary Fiber 15.7g	0%
Total Sugars 29.2g
Protein 11.0g	0%

Vitamin D 0IU	0%
Calcium 195.7mg	0%
Iron 4.9mg	0%
Potassium 2533.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.1%

Protein: 6.4%

Carbs: 35.5%