Tomato Sauce with Zucchini, Summer Squash, and Eggplant

Tomato Sauce with Zucchini, Summer Squash, and Eggplant
Tomato Sauce with Zucchini, Summer Squash, and Eggplant

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/3

    cup plus 2 tablespoons olive oil

  • 1

    pound eggplant, peeled and cut into 1-inch pieces

  • 1

    pound yellow squash, cut into 1-inch pieces

  • 1

    pound zucchini, cut into 1-inch pieces

  • Salt and pepper, to taste

  • 6

    garlic cloves, peeled and smashed

  • 1/2

    teaspoon red chili flakes

  • 2

    28-ounce cans whole peeled tomatoes

  • 10

    large fresh basil leaves, chopped

  • Freshly grated Parmesan, for serving

  • Serving suggestions: regular or whole wheat pasta, quinoa, or with crusty bread and poached eggs

Directions

Preheat oven to 425 degrees. Spread the vegetables out over two sheet pans in an even layer and drizzle with the 2 tablespoons of olive oil. Season with salt and pepper, and toss to coat evently. Roast in the oven for about 30 minutes, or until the vegetables are tender and browned in some spots. While the vegetables are roasting, heat the remaining olive oil over low heat in a large pot. Add the garlic cloves and chili flakes. Cook until fragrant, about 5 minutes. Add the tomatoes with their juices and increase the heat to high. Break up the tomatoes a little bit with a potato masher. Season with salt and pepper and bring the sauce to a boil. Lower the heat to medium and let the sauce simmer for about 30 minutes. Remove the pot from the heat and either puree with a hand blender or transfer to a blender. Either way, blend until completely smooth. Blend in the basil at the end. If you used a blender, transfer the sauce back to the pot and add the roasted vegetables. Stir to incorporate and adjust the seasoning with salt and pepper if necessary.

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