Roasted Vegetable-Tomato Sauce

Roasted Vegetable-Tomato Sauce

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

Prep Time

15

Minutes

Total Time

55

Minutes

Makes

6

servings

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.
Makes 6 servings (3/4 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve-With
You can also serve this tomato sauce on toasted baguette slices as an appetizer.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 100
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 280mg;
  • Total Carbohydrate 11g
    • (Dietary Fiber 3g,
    • Sugars 7g),
  • Protein 3g;
Percent Daily Value*:
    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.