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Garden Vegetable Tomato Sauce

I make this vegetable tomato sauce regularly and store containers of it in my freezer. It's a tasty substitute for regular pasta sauce, and the extra vegetables make it healthier. I also use it when I make pizza. —Ann Sheehy, Lawrence, Massachusetts
  • Total Time
    Prep: 35 min. Bake: 50 min.
  • Makes
    16 servings (2 quarts)

Ingredients

  • 2 medium zucchini or yellow summer squash, chopped
  • 3 medium carrots, chopped
  • 2 medium onions, chopped
  • 3/4 pound sliced fresh mushrooms
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 3 tablespoons olive oil
  • 5 garlic cloves, minced
  • 3 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 2 cans (28 ounces each) crushed tomatoes in puree, divided
  • 1/2 cup dry red wine

Directions

  • Preheat oven to 400°. Place the first 6 ingredients in a roasting pan; toss with oil, garlic and seasonings. Roast until tender, 50-60 minutes, stirring occasionally. Cool slightly.
  • Transfer half of the vegetables to a food processor; add 1 can of tomatoes. Process until smooth; remove to a 6-qt. stockpot. Repeat with remaining roasted vegetables and tomatoes.
  • Add wine to sauce; bring to a boil. Simmer, uncovered, 10 minutes to allow flavors to blend, stirring occasionally.

  • Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts
1/2 cup: 81 calories, 3g fat (0 saturated fat), 0 cholesterol, 317mg sodium, 12g carbohydrate (7g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

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Reviews

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Average Rating:
  • meerb98
    Feb 20, 2021

    This was yummy and tasted better the next day. I gave it four stars because I think the wine I used was too sweet. Perhaps it would have had a different flavor if I had the right wine! I have a container in my freezer. It made a lot.

  • Appy_Girl
    Aug 4, 2020

    Love this super healthy lighter version. And it has a lovely sheen to it. A fabulous way to bundle up all of your garden veggies. I used just one can of the. Crushed tomatoes as I decided to add some fresh along with the canned. I also strained mine for a more silky consistency. It was the perfect sauce of choice for our Eggplant Parm. This will be my alternating sauce from now on. Very nice Ann.

  • Susan
    Jun 16, 2020

    Made this for dinner last night and we both loved it. I will make his often. Thank you, Ann, for sharing your recipe.