A variety of vegetables cut into 1" chunks
-such as peppers, zucchini, eggplant, onion, garlic and squash
6-8 fresh tomatoes, cut in half
olive oil
1 T. dried oregano
salt and pepper
Preheat oven to 400 degrees.
Place the tomato halves face down on a baking sheet. Spread the other vegetables around the tomatoes.
Sprinkle with the oregano.
Season with salt and pepper.
Liberally drizzle olive oil over the vegetables.
Roast the vegetables until soft and caramelized, about 45 minutes, Stirring occasionally.
Either scoop vegetables into a blender and pulse until thick but still chunky; or scoop into a large bowl and use an immersion blender to process until thick and chunky.
Serve over a bed of linguine with fresh grated Parmesan.