Make a homemade sauce powered with organic fire roasted tomatoes and naturally sweet roasted veggies.
Roasted Vegetable-Tomato Sauce
- Prep Time 15 min
- Total 55 min
- Servings 6
- 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
Instructions
-
Step1Heat 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.
-
Step2Bake 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.
-
Step3Stir vegetables. Serve over polenta or cooked pasta as desired.
Nutrition
100
Calories
5g
Total Fat
3g
Protein
11g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 100
- Calories from Fat
- 45
- Total Fat
- 5g
- 8%
- Saturated Fat
- 1/2g
- 3%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 280mg
- 12%
- Potassium
- 540mg
- 15%
- Total Carbohydrate
- 11g
- 4%
- Dietary Fiber
- 3g
- 10%
- Sugars
- 7g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 45%
- 45%
- Calcium
- 6%
- 6%
- Iron
- 10%
- 10%
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 Choice
1Tips from the Betty Crocker Kitchens
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