Prep: 35 min. Bake: 50 min.
16 servings (2 quarts)
Ingredients2 medium zucchini or yellow summer squash, chopped3 medium carrots, chopped2 medium onions, chopped3/4 pound sliced fresh mushrooms1 medium sweet red pepper, chopped1 medium green pepper, chopped3 tablespoons olive oil5 garlic cloves, minced3 teaspoons Italian seasoning1 teaspoon kosher salt1/2 teaspoon crushed red pepper flakes, optional2 cans (28 ounces each) crushed tomatoes in puree, divided1/2 cup dry red wine
DirectionsPreheat oven to 400°. Place the first 6 ingredients in a roasting pan; toss with oil, garlic and seasonings. Roast until tender, 50-60 minutes, stirring occasionally. Cool slightly. Transfer half of the vegetables to a food processor; add 1 can of tomatoes. Process until smooth; remove to a 6-qt. stockpot. Repeat with remaining roasted vegetables and tomatoes. Add wine to sauce; bring to a boil. Simmer, uncovered, 10 minutes to allow flavors to blend, stirring occasionally. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
1/2 cup: 81 calories, 3g fat (0 saturated fat), 0 cholesterol, 317mg sodium, 12g carbohydrate (7g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
Source: Read Full Article