Roasted Vegetable-Tomato Sauce
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
Roasting brings out the natural sweetness of the vegetables in this unique tomato sauce.
Preparation & Directions
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.
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.
Serve over polenta or cooked pasta as desired.
High Altitude (3500-6500 ft): After stirring in tomatoes, bake 20 to 25 minutes.
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 Organic?