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Garden Vegetable Tomato Sauce

Total Time

Prep: 35 min. Bake: 50 min.

Makes

16 servings (2 quarts)

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
Garden Vegetable Tomato Sauce Recipe photo by Taste of Home

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

  1. 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.
  2. 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.
  3. Add wine to sauce; bring to a boil. Simmer, uncovered, 10 minutes to allow flavors to blend, stirring occasionally.

Can you freeze Garden Vegetable Tomato Sauce?

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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