This pasta sauce captures all the colors and flavors of the autumn harvest. It’s thick and chunky, loaded with veggies! Roasting the vegetables first is the secret to the amazing flavor. Make it this weekend for your gluten free Italian Sunday Dinner!
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Ingredients:
- 1/2 medium butternut squash
- 1 large carrot
- 1/2 large, sweet onion, divided
- 2 tbsp. olive oil
- salt and pepper to taste
- 2 cans (14.5 oz.) fire roasted diced tomatoes
- 2 garlic cloves, minced
- 1 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/2 tsp. garlic granules
- 1/2 tsp. onion granules
- 1/2 tsp. fresh ground pepper
- 1 can tomato sauce (14.5 oz.)
- 1/4 cup pumpkin puree
- 1 tbsp. brown sugar
- fresh Italian parsley, optional for garnish
Preparation:
Peel and chop the vegetables into 1/2″ dice. Spread the squash, carrots and half of the onions on a foil lined baking sheet. Drizzle lightly with olive oil and season with salt and pepper. Roast for 30 minutes at 425º.
While the veggies are roasting, heat 2 tbsp. olive oil in a Dutch oven over medium low. Add the remaining half of the onions and the garlic. Stir for about 30 seconds or until fragrant, then add the diced tomatoes with their liquid. Season with basil, oregano, garlic granules, onion granules and fresh ground pepper. Simmer 15 minutes uncovered, to concentrate the sauce.
Next add the tomato sauce, roasted vegetables, pumpkin puree and 1 tbsp. brown sugar. Stir well, cover and turn the heat down to low.
Cover and simmer 2 hours. I used a simmer mat to keep the sauce on the lowest possible heat and prevent the bottom from burning.
Look at that hearty sauce! The carrots, pumpkin and butternut squash give it so much natural sweetness. Serve over your favorite gluten free pasta, with grated cheese and fresh parsley.
I would not hesitate to serve this to company, or even as a holiday first course. Oh, and did I catch you eyeing that pasta? It’s a special one, that I made just for pairing with this sauce. Check out the recipe here!
Notes ♪♫ Pair this sauce with Gluten Free Pumpkin Pasta and Gluten Free Harvest Meatballs!
Harvest Pasta Sauce
- Category: Dinner
- Diet: Gluten-Free
Description
This pasta sauce captures all the colors and flavors of the autumn harvest. It’s thick and chunky, loaded with veggies!
Ingredients
- · 1/2 medium butternut squash
- · 1 large carrot
- · 1/2 large, sweet onion, divided
- · 2 tbsp. olive oil
- · salt and pepper to taste
- · 2 cans (14.5 oz.) fire roasted diced tomatoes
- · 2 garlic cloves, minced
- · 1 tsp. dried basil
- · 1/2 tsp. dried oregano
- · 1/2 tsp. garlic granules
- · 1/2 tsp. onion granules
- · 1/2 tsp. fresh ground pepper
- · 1 can tomato sauce (14.5 oz.)
- · 1/4 cup pumpkin puree
- · 1 tbsp. brown sugar
- · fresh Italian parsley, optional for garnish
Instructions
- Peel and chop the vegetables into 1/2″ dice. Spread the squash, carrots and half of the onions on a foil lined baking sheet. Drizzle lightly with olive oil and season with salt and pepper. Roast for 30 minutes at 425º.
- While the veggies are roasting, heat 2 tbsp. olive oil in a Dutch oven over medium low. Add the remaining half of the onions and the garlic. Stir for about 30 seconds or until fragrant, then add the diced tomatoes with their liquid. Season with basil, oregano, garlic granules, onion granules and fresh ground pepper. Simmer 15 minutes uncovered, to concentrate the sauce.
- Next add the tomato sauce, roasted vegetables, pumpkin puree and 1 tbsp. brown sugar. Stir well, cover and turn the heat down to low.
- Cover and simmer 2 hours. I used a simmer mat to keep the sauce on the lowest possible heat and prevent the bottom from burning.
- Serve over your favorite gluten free pasta, with grated cheese and fresh parsley.
Notes
Pair this sauce with Gluten Free Pumpkin Pasta and Gluten Free Harvest Meatballs!
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Oh man this sounds as good as it looks! Thanks for sharing at the What’s for Dinner party. Hope the rest of your week is amazing!
Thanks Helen!