This Fall try our from-scratch Roasted Garden Vegetable Sauce. It has up to half the sodium and half the sugar of leading tomato-based pasta sauces. We keep the flavor at 100 percent with seasonal veggies, fresh herbs, crushed garlic, and a dash of spice
Serving size: 1/2 cup, Makes 16 servings
Ingredients 5 green bell peppers, chopped 5 red bell peppers, chopped 1 pound diced yellow squash 1 pound diced zucchini 12 ounces diced eggplant 1 cup grape tomatoes 3 cups diced yellow onion 1/4 cup olive oil 2 1/2 teaspoons salt, divided 1 teaspoon ground black pepper 6 cups crushed tomatoes 2 tablespoons minced garlic 1/2 teaspoon red pepper flakes 1 cup vegetable broth 1/4 cup chopped fresh basil
Preheat oven to 350 degrees F. Coat a large baking sheet with non-stick spray.
In a large bowl, toss all fresh vegetables together with oil, 2 tsp salt, and black pepper. Spread out on a prepared baking sheet and roast in oven just until tender and lightly brown, about 12-15 minutes.
In a large pot, combine crushed tomatoes, garlic, remaining ½ teaspoon salt, red pepper flakes, and vegetable broth. Bring to a simmer and cook 15 minutes.
Gently stir in roasted vegetables and basil. Remove from heat.
Dietitian Tip: Use low sodium vegetable broth. Nutrition info per 1/2 cup serving: 60 calories, 2 gm fat, 0 gm saturated fat, 270 mg sodium, 9 gm carbohydrate, 5 gm sugar, 2.5 gm fiber, 2 gm protein
Originally posted on Flik: https://www.flik-usa.com/blog/roasted-garden-vegetable-sauce