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  • Total Time

    Prep: 35 min. Bake: 50 min.


  • Makes

    16 servings (2 quarts)

  • Ingredients

  • 2 medium zucchini or yellow summer squash, chopped
  • 3 medium carrots, chopped
  • 2 medium onions, chopped
  • 3/4 pound sliced fresh mushrooms
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 3 tablespoons olive oil
  • 5 garlic cloves, minced
  • 3 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 2 cans (28 ounces each) crushed tomatoes in puree, divided
  • 1/2 cup dry red wine
  • Directions

  • Preheat 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.
  • Nutrition Facts

    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