6 Red, Yellow and/or Orange Bell Peppers
6 whole carrots peeled
1 whole onion, any color, skin on cut in half
12 whole garlic cloves
2 pints Crimini (baby Portabello mushrooms)
1 box Pomi tomato puree (or crushed tomatoes)
1 28 oz can or 2 14 oz whole or diced San Marzano tomatoes
1 28 oz can or 2 14 oz whole or diced San Marzano tomatoes
2 tablespoons Red Wine Vinegar
1 tablespoon red pepper flakes
1 tablespoon herbs de provence
salt and pepper to taste
Roast all vegetables on the barbecue (put the garlic cloves on aluminum)
When the bell peppers are blackened, put them in a closed brown paper bag for at least ten minutes. When you take them out, using a paper towel, remove the blackened skin, rinse and put in the bowl of a cuisinart.
Break or cut all of the remaining vegetables into the cuisinart and pulse them until very finely chopped. Add the vegetables and all of the remaining ingredients to a pot that can go in the oven. Cover and cook in the oven for 2 hours on 325 degrees. Keep an eye on it after an hour and make sure it's not drying out too much. It will reduce to a dark sauce.
When you're done, boil your favorite whole wheat pasta (finally some good ones on the market). Put a little sauce at the bottom of a serving bowl. Drain your pasta and pour it directly into the the serving bowl and cover with whatever amount of sauce you like. To up your vegetable intake, as if you need to, Throw a ton of spinach into the pasta water for about a minute, then add to the pasta. Use Nutritional Yeast Flakes for the Parmesan.
(In the picture above, I chopped all of the veggies by hand then added all of the ingredients. I used an immersion blender to blend it all together, but most people don't have those)
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