This Roasted Veggie Sauce is a 30-minute recipe. The veggies are roasted in the oven and then blended with spices to make a creamy and flavorful sauce. There are numerous ways to enjoy it—as a dip, a sauce for pasta, a spread for pizza, and more.
I make this roasted veggie sauce very frequently at home because of its simple method and the wide choice of veggies(like this spicy roasted vegetables recipe).
I can quickly throw in leftover vegetables from the refrigerator, roast them in the oven, and blend them with spices; a wonderfully versatile sauce is ready effortlessly.
If you ask me about one sauce to always have in the refrigerator—one that you can store and use to transform any dish—this is the recipe to bookmark.
It's an incredibly simple-to-make, freezer-friendly sauce(like this black pepper sauce). Make it in bulk once, and use it whenever you need a quick sauce for your meal!
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Why You'll Love This Recipe
⭐️It’s vegan and a meal-prepping-friendly recipe.
⭐️It’s economical and family-friendly.
⭐️And easy to customize, the prepping is simple and hassle-free.
Ingredients
- Tomatoes: I used ripe plum tomatoes, but ripe Roma or any other tomatoes will work fine.
- Red bell peppers add fruity flavors and vibrant color to the recipe.
- Zucchini or yellow squash: Adds texture that complements the tomatoes. You can choose red or yellow varieties based on your preference.
- Olive oil: I used extra-virgin olive oil for its rich flavor.
- Oregano: I used dried oregano, but feel free to use fresh oregano or basil if you have it.
- Smoked paprika: I highly recommend for adding smokiness and a rich golden color to the sauce.
- Vegetable broth: I've used the store-bought vegetable broth; feel free to substitute it with water.
How To Make Roasted Veggie Sauce
- Set the oven to 425°F. Cut the tomatoes, bell pepper, zucchini, onion, and garlic. Place them on a baking sheet. Drizzle with olive oil and sprinkle with oregano, basil, smoked paprika, salt, and ground black pepper.
- Place the baking sheet in the center rack of the oven. Roast the vegetables for 25-30 minutes until tender and lightly charred.
- Transfer the roasted veggies to a blender.
- Add vegetable broth and blend until smooth. Enjoy it as a dipping sauce or as a pasta sauce.
♨️How To Adjust The Heat Level
This roasted veggie sauce has a mild warmth with smoky flavors, mainly from the paprika.
If you want to increase the heat, add chili flakes or jalapeños while roasting the veggies for their rich flavor. This will add a more profound, smoky heat to the sauce.
The Leftovers
- Store the leftover sauce in the refrigerator for up to five days or in the freezer for about three months.
- For frozen sauce, move it to the fridge and let it thaw overnight. If you're in a hurry, gently defrost it in the microwave.
- Reheat this roasted veggie sauce on the stovetop or in the microwave. Add a splash of water or broth to maintain its rich texture.
FAQ
You can use any vegetables that work well for making a sauce. Some great options include tomatoes, red bell peppers, zucchini, squash, garlic, eggplant, carrots, mushrooms, and more.
This roasted veggie sauce is very versatile. You can use it as a pasta sauce, spread it over a pizza base, toss it into grain bowls, use it as a salad dressing, pair it with meat or vegetables, or even serve it as a sauce for crusty bread.
If your sauce is too thick, add vegetable broth or water to thin it out. Then, bring it to a boil and cook until it reaches your desired consistency.
More Sauce Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Roasted Veggie Sauce
Ingredients
- 3 tomatoes halved
- 1 red bell pepper seeded and quartered
- 1 zucchini sliced
- 1 onion peeled and quartered
- 4 garlic cloves peeled
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon Salt
- 1 teaspoon ground black pepper
- ¼ cup vegetable broth (or water; adjust for desired consistency)
Instructions
- Set your oven to 425°F.
- Place tomatoes, bell pepper, zucchini, onion, and garlic on a baking sheet. Drizzle with olive oil, and sprinkle with oregano, basil, smoked paprika, salt, and ground black pepper. Toss to coat evenly.
- Roast in the preheated oven for 25 minutes, or until the veggies are tender and slightly charred.
- Transfer the roasted veggies to a blender or food processor. Add the vegetable broth and blend it until smooth(adjust the consistency by adding more broth as needed).
- Use the sauce immediately or let it cool and store it in an airtight container in the fridge for up to 5 days.
Notes
- You can swap zucchini with yellow squash, use Roma instead of plum tomatoes, and substitute fresh basil or oregano for dried herbs.
- To make it spicier, add crushed red pepper or roast a jalapeño along with the veggies.
- Store in the refrigerator for up to 5 days or freeze for up to 3 months.
- To reheat, warm on the stovetop or microwave, adding a splash of water or broth if needed
- Use this sauce as a pasta topping, pizza spread, dip, or even a salad dressing—it’s that versatile!
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