Garden Vegetable Tomato Sauce
TOTAL TIME: Prep: 35 min. Bake: 50 min.
YIELD: 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
Ingredients
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2 medium zucchini or yellow summer squash, chopped
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3 medium carrots, chopped
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2 medium onions, chopped
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3/4 pound sliced fresh mushrooms
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1 medium sweet red pepper, chopped
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1 medium green pepper, chopped
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3 tablespoons olive oil
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5 garlic cloves, minced
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3 teaspoons Italian seasoning
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1 teaspoon kosher salt
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1/2 teaspoon crushed red pepper flakes, optional
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2 cans (28 ounces each) crushed tomatoes in puree, divided
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1/2 cup dry red wine
Directions
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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.
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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.
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3.
Add wine to sauce; bring to a boil. Simmer, uncovered, 10 minutes to allow flavors to blend, 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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