Roasted Vegetable-Tomato Sauce

Roasting brings out the natural sweetness of the vegetables in this unique tomato sauce.

Prep Time:15 min

Start to Finish:55 min

Makes:6 servings (3/4 cup each)

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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) whole mushrooms, quartered
4	cloves garlic, finely chopped
2	tablespoons olive oil
1/2	teaspoon coarse salt (kosher or sea salt)
1/4	teaspoon crushed red pepper
2	cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained

Preparation Directions

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 red pepper. Toss to coat evenly.
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; stir.
3.	Serve over polenta or cooked pasta as desired.
High Altitude (3500-6500 ft): After stirring in tomatoes, bake 20 to 25 minutes.

Serve-With:

This versatile sauce can be served over pasta or polenta as a vegetarian main dish. It's also wonderful served on toasted baguette slices as an appetizer.

We recommend using organic ingredients where available. For more information see Why Go Organic?