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Roasted Vegetable-Tomato Sauce

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By Betty Crocker Kitchens
Updated Nov 15, 2007
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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
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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

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    Stir 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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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