Garden Vegetable Tomato Sauce Recipe



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

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.


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