Garden
Vegetable Tomato Sauce Recipe
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
How
To Make Garden Vegetable Tomato Sauce :
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.
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.
Add
wine to sauce; bring to a boil. Simmer, uncovered, 10 minutes to allow flavors
to blend, stirring occasionally.
Freeze
option: Freeze cooled sauce in freezer containers. To use, partially thaw in
refrigerator overnight. Heat through in a saucepan, stirring occasionally.
