Ingredients:

  • 2 large carrots, peeled and chopped (250g)
  • 1 medium zucchini, diced (200g)
  • 1 yellow bell pepper, seeded and chopped (150g)
  • 1/2 cup cauliflower florets (115g)
  • 2 tbsp extra virgin olive oil (30ml)
  • 1/2 tsp sea salt (3g)
  • 28 oz crushed tomatoes or tomato purée (794g)
  • 1/2 cup pasta water (120ml)
  • Fresh basil leaves for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the carrots, zucchini, cauliflower, and bell pepper with olive oil and salt on a sheet pan.
  2. Roast the vegetables for 20-25 minutes until the edges are slightly browned.
  3. Transfer the roasted vegetables into a high-speed blender.
  4. Add a splash of water or a few spoons of the crushed tomatoes and blend on high until the mixture is completely smooth with no visible fragments.