While the vegetables roast in the oven, in a large pot or skillet, heat the oil over medium heat.
Add the onion and garlic and cook for 5-7 minutes until the onion is soft.
Stir in the tomatoes, oregano, basil, thyme, salt and pepper.
Reduce heat to medium-low and cook until the sauce is bubbling and hot.
When the roasted veggies are done, add to the sauce.