Roasting brings out the sweetness of vegetables and intensifies their fresh flavors. Vary the vegetables if you wish, but follow this general pattern: Roast the vegetables, remove skins if necessary, puree, and flavor the puree with fresh herbs or garlic. Serve over hot pasta or use as a sauce for lasagna.
Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 500°F. Cover a shallow-rimmed baking pan with foil and coat with nonstick spray.
Step 2
Rub the pepper quarters with 2 tablespoons of the olive oil and place on the pan on the top rack of the oven, skin side up. Roast for about 5 minutes, until the peppers are blistered. With tongs, remove and stack them in a paper bag. Let them cool in the bag for 15 minutes.
Step 3
Toss the sliced onions and the whole tomatoes with 2 tablespoons of the olive oil and spread on the prepared pan. Lightly rub the garlic cloves with the remaining 1 teaspoon olive oil and place on the pan. Roast for 5 to 6 minutes, until the onions are lightly browned and soft. Do not remove them from the baking pan.
Step 4
Slip the skins off the tomatoes. Rub the skins off the pepper quarters. Add the tomatoes and peppers to the onions and return to the oven. Roast for 5 more minutes, until the juices are thickened.
Step 5
Scoop all the vegetables into a food processor fitted with the steel blade or a blender (you may need to do this in batches), and process them until almost pureed, but still slightly chunky. Add the thyme, salt, and pepper. Serve over freshly cooked pasta and top with the Parmesan.
