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Note: Unless you have two ovens or depending on the size of your oven, you may have to roast the vegetables and the tomatoes at separate times.
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DIRECTIONS FOR THE VEGETABLES: Preheat oven to 425-degrees F. Line three baking sheets with foil, set aside.
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Dice eggplant, onions, red and yellow bell peppers, and green and yellow zucchini into approximately 1/2-3/4 inch pieces.
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Hint: for the eggplant and zucchini, slice lengthwise into several 1/2-inch thick pieces or steaks, then dice.
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Put the diced veggies in a large bowl.
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Drizzle well with olive oil and sprinkle with salt and pepper.
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Toss to coat evenly.
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Add more olive oil if necessary.
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Divide the vegetables between two of the baking sheets.
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Spread vegetables into a single layer in each pan.
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Place in preheated oven, one pan on each oven rack.
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Roast for approximately 15-20 minutes.
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Stir the vegetables, then exchange pan placement in the oven and roast for another 15-20 minutes until vegetables begin to show a little char in places.
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Just a little; you dont want to burn them.
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Please dont burn them.
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DIRECTIONS FOR THE TOMATOES Cut off the stem end of the tomatoes, then slice the tomatoes in half lengthwise.
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If they are very large tomatoes, they made need to be cut in quarters.
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Place the tomatoes on the third foil lined baking pan with the cut side up.
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Drizzle generously with olive oil then sprinkle with salt and pepper to taste.
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Roast the tomatoes the same as for the vegetables 15-20 minutes on each side.
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Turn the tomatoes over about half way through the roasting process.
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Then remove them from the oven and allow them to cool a bit.
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DIRECTIONS FOR THE SAUCE: When the tomatoes are cool enough to handle, put all of the tomatoes into a blender.
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Pour the juices and oil from the tomato baking pan into the blender along with the tomatoes.
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Blitz this in the blender until smooth.
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Put the roasted vegetables from one pan in the blender along with the tomatoes and blitz until smooth.
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Work in batches if necessary.
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Save the other pan of vegetables and do not puree them.
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Youll use them later.
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Put the tomato-vegetable puree into a sauce pot.
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Add the chopped basil, oregano, fresh chopped garlic, onion powder, and garlic powder.
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Cook over low heat until warmed through for several minutes.
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If sauce is too thick, add a little vegetable broth or water to thin to desired degree.
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While tomato mixture is cooking, prepare the pasta according to package directions.
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Cook until al dente.
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TO SERVE: Drain pasta and place on large serving platter.
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Add sauce on top of pasta.
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Pour remaining pan of vegetables on top of tomatoes.
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Sprinkle with either Parmesan cheese or Pecorino Romano.
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Garnish with more minced basil if desired.
