Roasted Vegetable-Tomato Sauce

Muir Glen 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

Prep time: 15 minutes  |  Total time: 55 minutes

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

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 Organic?