Garden Vegetable Tomato Sauce

Total Time Prep: 35 min. Bake: 50 min.
Yield 16 servings (2 quarts)
Test Kitchen Approved
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

  • 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.

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.

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
Recipe Creator
Community Cook

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