Well. You could use a jarred pasta sauce. I won’t chase you down and throw vegetables at you, I promise. But this is so much better. And really not that much more difficult. And you can load it up with everything you like, though I wouldn’t recommend anything from the dessert pantry, haha.

The secret to both the ease and the deliciousness of the sauce is roasting. It’s not a discovery in par with finding the wreck of the RMS Titanic, but it is a pretty awesome trick for making all things vegetable extra delicious. You can use any vegetables you like. Maybe start with the ones from the Mediterranean-ish universe, but if you’re a culinary genius and you’ve got an idea you think might work, feel free to run with it.

Roasted Vegetable Pasta Sauce

1 (750mL) can diced tomatoes
1 (150mL) can tomato paste
3 garlic cloves, minced
1 onion, diced
2 zuchinni, halved lengthwise & sliced
1 red pepper, chunked
1 small sweet potato, diced
2 tbsp olive oil (pomace) (USA / Canada)
1 tbsp dried thyme
2 tsp dried basil
1 tsp dried oregano
1 tsp black pepper
1/2 tsp kosher salt
Protein of choice (sliced sausage, roasted chicken or pork, tofu, etc.), optional
1/2 cup Grated Parmigiano Reggiano cheese
Grated cheddar, to serve

Move a rack to the top third of your oven, and preheat your broiler. Drain your chopped tomatoes, reserving the juice for later. Toss the tomatoes and all other vegetables with the spices and olive oil (pomace) (USA / Canada).

Roast the vegetables on a rimmed cookie sheet under the broiler for about twenty minutes, stirring every 5–7 minutes. They’re done when they’ve shrunk significantly and browned nicely.

Combine the roasted vegetables in a large sauce pot with the reserved juice and pureed tomatoes. Add your protein, if using, and grated Parmigiano Reggiano. Simmer for 5–10 minutes. Taste, and add a few sprinkles of sugar if necessary.

Serve over boiled pasta. Top with grated cheese if you want.