ROASTED VEGETABLE-TOMATO SAUCE

Roasted Vegetable-Tomato Sauce image

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

Provided by Betty Crocker Kitchens

Time 55m

Yield 6

Number Of Ingredients 9

Ingredients

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

Steps:

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.
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.
Stir vegetables. Serve over polenta or cooked pasta as desired.

Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 7 g, TransFat 0 g