Garden Vegetable Tomato Sauce

Dinner

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.

Average Rating: 5

TOTAL TIME: Prep: 35 min. Bake: 50 min.
YIELD: 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

Instructions

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.
4.

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.