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 TimePrep: 35 min. Bake: 50 min.
Makes16 servings (2 quarts)
- 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
- 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.