Roasted Vegetable-Tomato Sauce

Make a homemade sauce powered with organic fire roasted tomatoes and naturally sweet roasted veggies.

  • Prep Time 15 min
  • Total Time 55 min
  • Servings 6

1
medium yellow or green bell pepper, cut into 1-inch pieces
1
medium onion, cut into thin wedges
1
medium zucchini, halved lengthwise, cut into 1-inch pieces
1
package (8 oz) fresh whole mushrooms, quartered
4
cloves garlic, finely chopped
2
tablespoons olive oil
1/2
teaspoon coarse (kosher or sea) salt
1/4
teaspoon crushed red pepper flakes
2
cans (14.5 oz each) Muir Glen™ organic fire roasted diced tomatoes, undrained

  • 1 Heat oven to 450°F. In large roasting pan (do not use glass), place bell pepper, onion, zucchini, mushrooms and garlic. Drizzle with oil; sprinkle with salt and pepper flakes. Toss to coat evenly.
  • 2 Bake 15 minutes, stirring once halfway through baking. Add tomatoes; stir. Bake 15 to 20 minutes longer or until vegetables are tender and most of liquid has evaporated. Let stand 5 minutes.
  • 3 Stir vegetables. Serve over polenta or cooked pasta as desired.

Expert Tips

You can also serve this tomato sauce on toasted baguette slices as an appetizer.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
100
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
280mg
280%;
Total Carbohydrate
11g
11%
(Dietary Fiber
3g
3%
  Sugars
7g
7%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
45%;
Calcium
6%;
Iron
10%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.