Roasted Vegetable Pizza Sauce is my way of sneaking vegetables Nabeel dislikes, into his food. Pizza is something he will never say no to; this way he gets his pizza frequently now, and I am happy that he is eating what I want him to.
This sauce is a super hit in our family and I use it in many more items than just pizzas. It works well as a soup base due to the roasted flavour or as light gravy over grilled chicken. Can be used as a dip or spread for sandwiches & quesadillas.
The base (of tomatoes) remains the same; I change other vegetables depending upon what is available. The recipe I have shared uses bottle gourd / lauki, however, you can use vegetables like cauliflower, potatoes, peas, carrots, brinjals, onions or even spinach as desired. Remember, to roast the vegetables as per their individual texture.
What I like the most about this sauce is the roasted tomatoes. Tomatoes, when roasted impart classic, smoky flavour to the dish they are being used in. The mature, concentrated flavours of all the roasted vegetables together bring out a very romantic taste and feel to the sauce. Besides, the sauce is so simple to make all you have to do is throw in vegetables on a tray and pop them in an oven, and then the oven takes over. No sautéing, slow cooking, sweaty foreheads while making this sauce. It’s a breeze and the resultant flavours sweep you off your feet.
Now, let’s get to the Roasted Vegetable Pizza Sauce Recipe, shall we?
Roasted Vegetable Pizza Sauce
Makes 1.5 cups
5 big ripe tomatoes
1 big capsicum
6 garlic cloves, peeled (sliced or crushed)
1 medium green chilli (optional)
1 cup bottle gourd cubes
Oregano, as required
Chilli flakes, as required
Salt, as required
Oil, as required
Step 1 – Cut tomatoes and capsicums into big pieces and place on a greased baking tray. Add garlic and green chilli. Sprinkle salt and oregano. Drizzle generous amounts of oil.
Step 2 – Place the tray in an oven and roast vegetables at 250 C for 25 to 30 minutes.
Step 3 – Remove tray from oven and cool.
Step 4 – Meanwhile, place bottle gourd cubes on a greased baking tray. Sprinkle salt, oregano and chilli flakes. Drizzle generous amounts of oil. Roast in an oven at 250 C for 15 to 20 minutes. Remove and cool.
Step 5 – Blend all the roasted and cooled ingredients together to a smooth sauce. You can also leave it a little chunky, if desired. Store in a container with lid and refrigerate. Can be stored in the fridge for a week or in the freezer up to a month.
Till then, Love Being a Mommy!