Home Made Pasta Sauce
Ingredients:
1 head garlic
5 carrots, roughly chopped
3-4 zucchini lengthwise
3 red sweet peppers
2 tablespoon oil
2 onions chopped
2 cans whole tomatoes
12 ounces mushrooms (I used portobello cut in large chunks)
1 teaspoon herbs (Italian or other)
salt
pepper
sugar (optional)
Directions:
1) Preheat oven to 400F.
2) Cut off the top of the head of the garlic to expose the garlic. Drizzle some oil over it.
3) Cut up vegetables. Drizzle oil over vegetables and sprinkle salt and pepper. Spread out on a tray.
4) Bake both the garlic and vegetables for about 45 minutes.
5) In a large pot over medium heat, add oil and then onions. Saute until it is softened and translucent. Empty the 2 cans of whole tomatoes. Remove the skin from roasted garlic, and toss in the garlic chunks. Use a hand blender to crush the tomatoes. Season with herbs, salt, pepper and sugar.
6) After about 15 minutes, add the chopped mushrooms and cook until sauce reaches your desired thickness. Toss the roasted vegetables at the end.