Description
A quick, delicious, and nutritious way to incorporate loads of vegetables into your meal, while using leftovers in a creative way.
Ingredients
Scale
- 6–8 cups roasted vegetables
- 3 – 14 ounce cans diced tomatoes
- 1/2 cup water (rinse tomato cans)
- 3 Tbsp Italian seasoning
- 1 cup red wine
- 2 Tbsp butter (optional)
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Dump leftover roasted vegetables into a stock pot, add tomatoes, water, and Italian seasoning, and bring to a boil, and simmer until vegetables are soft (approximately 20 minutes).
- Add red wine.
- Using an immersion blender, carefully purée until desired consistency (or small amounts into a regular blender and process one batch at a time).
- Stir in butter if desired. (It gives a nice sheen to the sauce, adds flavour, and prevents the sauce from “weeping” on your pasta.)
- Season with salt and pepper.
- Cook Time: 15 minutes
