Garden Vegetable Tomato Sauce

Name: Garden Vegetable Tomato Sauce
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 16 servings (2 quarts)
Cuisine: Europe, Italian
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

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 35 min. Bake: 50 min.

By Taste Of Home Editorial Team

Recipe by Ann Sheehy, Londonderry, New Hampshire

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 16, 2022

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

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.

TEST KITCHEN APPROVED

Garden Vegetable Tomato Sauce

2 Reviews Add your review

Yield:16 servings (2 quarts)

Prep:35 min

Cook:50 min

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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

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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.