Basic Tomato Sauce with Roasted Veggies

Serves 8.

Ingredients:

5 tablespoons extra virgin olive oil

1 medium onion, minced

2 cloves garlic, minced

12 ounces tomato paste

28 ounces crushed or diced tomatoes

2 tablespoons fresh oregano, chopped

2 tablespoons fresh basil, chopped

Salt and freshly ground pepper to taste

1 1/2 cup dry white wine

1 cup water

2-3 cups of your favorite veggies (for example, zucchini, yellow squash, broccoli, cauliflower, mushrooms, carrots) cut into small pieces

Instructions:

Heat 3 tablespoons oil in large pot or Dutch oven. Saute onions and garlic in oil until tender. Add salt, pepper, tomato paste, tomatoes, basil, oregano, wine, and water. Simmer for 30 minutes or longer, stirring occasionally.

Preheat oven to 350 degrees F. In large bowl, toss veggies with remaining olive oil, salt, and pepper. Spread veggies on foil-lined baking sheet. Roast in oven for 10-20 minutes, or until desired tenderness. Toss cooked veggies with individual portions of pasta and sauce. Serve immediately.