This is another simple sauce using Roasted Heirloom Tomatoes. You can make the sauce and freeze it, then use it with vegetables that you have on hand.
NOTE: You can make this sauce and add a variety of vegetables to it. Keep in mind the cooking times of the various vegetables so that they don’t totally breakdown; add tender vegetables after cooking the hearty vegetables. —Tablecollective
What You'll Need
Oven-Roasted Heirloom Tomatoes
large onion, chopped
garlic cloves, chopped
inch fresh ginger, grated
dried chile de arbol
lemon, juices and zezted
cilantro, roughly chopped
butternut squash, cubed
sweet potato, cubed
carrots, cut in 1" chunks
canned or cooked chickpeas
Warm 3 Tbs. olive oil in a pan, add the chopped onion, and sweat for 5 minutes. Do not brown the onions, just soften them.
Add garlic, ginger, cinnamon, and cumin to the onions and stir.
Add 1 jar of Roasted Heirloom Tomatoes, lemon juice, lemon zest, harissa, and cilantro, bring to a boil.
Add the butternut squash, sweet potatoes, and carrots to the sauce and simmer for about 40 minutes. Add the zucchini, chickpeas, and apricots and cook for 15 minutes.