Ingredients:

• 2-3 cups of vine ripe tomatoes (large or small) and amount depends on how “tomato-y” you like your sauce!

• 1 small yellow onion

• 2 small zucchinis

• 2-4 garlic cloves (depending on how much garlic flavor you want)

• 1tsp each: salt, pepper, thyme (preferably fresh), sage (preferably fresh)

• olive oil to roast / coat veggies

• 1c vegetable broth (more to thin as necessary- see instructions below)

  • (I love making my own vegetable broth!)

• optional: milk or cream, Parm cheese to serve with pasta

Meal Prep Directions: 

• Finely chop all the veggies and refrigerate no more than 2 days in a reusable bag until ready to make

• If using homemade veggie broth – make ahead and refrigerate for up to 7 days

Meal Assembly Directions:

• pre-heat oven to 400

• add your prepped veggies to a baking sheet and drizzle with oil and seasonings, toss to coat

• roast for 20 min or until tomatoes have popped and veggies are softened/slightly charred

• cool slightly, add to a blender with veggie broth, blend on high until a puree forms. It should look more like baby food than a runny liquid, it’s ok to be thick, you can thin to desired texture when serving with reserve pasta water, milk or more broth.

Store pasta sauce in airtight glass container and refrigerate for up to 7 days or freeze with room for the sauce to expand for up to several months.