GARDEN VEGETABLE TOMATO SAUCE
I make this vegetable tomato sauce regularly and store containers of it in my freezer. It's a tasty substitute for regular pasta sauce, and the extra vegetables make it healthier. I also use it when I make pizza. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 16 servings (2 quarts).
Number Of Ingredients 13
Steps:
- 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 : Calories 81 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 317mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
BRIAM (GREEK MIXED VEGETABLES IN TOMATO SAUCE)
This is a Greek summertime favorite recipe, full of the aromas of fresh vegetables and herbs. It is easy to make and you can replace or add any vegetables you like and still get a great dish. You can serve it hot or cold.
Provided by Aggeliki
Categories Side Dish Vegetables Tomatoes
Time 1h40m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place three of the tomatoes, the 1/2 cup olive oil, red wine vinegar, sugar, parsley, mint, basil, oregano, capers, and garlic in the bowl of a food processor and process to create a fresh tomato sauce. Season with salt and black pepper; set aside. Chop the remaining tomato; set aside.
- Heat the 2 tablespoons olive oil in a skillet over medium heat, and cook and stir the onions until slightly golden, about 10 minutes.
- Stir together the onions, potatoes, eggplant, zucchini, bell peppers, okra, the reserved chopped tomato, and the fresh tomato sauce, and place the mixture in a large baking pan. If needed, stir in a little water so that the vegetables are just covered with sauce.
- Bake in the preheated oven until all vegetables are tender, about 1 hour.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 17.7 g, Fat 11.6 g, Fiber 3.5 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 97.2 mg, Sugar 6.5 g
ROASTED VEGETABLE-TOMATO SAUCE
Make a homemade sauce powered with organic fire roasted tomatoes and naturally sweet roasted veggies.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- 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 pepper flakes. 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 vegetables. Serve over polenta or cooked pasta as desired.
Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 7 g, TransFat 0 g
BAKED VEGETABLES IN TOMATO SAUCE
A deliciously colorful and easy vegetarian dish that is part of traditional Turkish cuisine.
Provided by Daily Inspiration S @DailyInspiration
Categories Vegetables
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Combine zucchini, onion, peppers, and garlic on a baking tray. Pour in the olive oil and toss well.
- Stir in chopped tomatoes, combine well and then pour in water. Add oregano and season with salt and freshly ground black pepper.
- Bake for approximately 20 minutes. After 20 minutes, give the vegetables a good toss and bake an additional 20 minutes until they start to char at the edges.
- Serve hot as part of a mezze spread or as a side to pasta or grilled meat.
VEGETARIAN BAKED BEANS IN TOMATO SAUCE
Why buy baked beans when they are so easy to make yourself. Vegetarian baked beans with a tangy tomato sauce are a British staple. Can be served hot or cold.
Provided by Churgin
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 14h10m
Yield 10
Number Of Ingredients 9
Steps:
- Place kidney beans in a large saucepan. Cover with water and soak for 8 hours, or overnight.
- Drain water from kidney beans. Pour in fresh water to cover by 1-inch; add 1 teaspoon salt.
- Cook beans over low heat for 2 hours. Remove from heat; drain excess water from pan until it just covers beans.
- Stir in tomato paste, brown sugar, vinegar, cornmeal, remaining 1 teaspoon salt, cumin, hot paprika, and ginger to beans. Mix well.
- Cook bean mixture over low heat for 2 hours. Stir to loosen any beans on the bottom of the pan. Continue to cook over low heat until bean mixture has reduced and thickened, about 2 hours more.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 44.8 g, Fat 0.8 g, Fiber 9.3 g, Protein 12.7 g, SaturatedFat 0.1 g, Sodium 937.2 mg, Sugar 13.5 g
ROASTED TOMATO SAUCE
Instead of simmering them on the stove, roast the ingredients together in the oven for a roasted tomato sauce with a rich, smoky taste.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time P1DT30m
Yield Makes 4 1/4 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Use a sharp paring knife to core the tomatoes. Cut tomatoes in half; transfer to one large (or two smaller) rimmed baking sheet; add onion, carrots, garlic, and thyme.
- Toss tomato mixture with oil; season generously with salt and pepper. Spread in a single layer (turn tomatoes cut side down). Roast until tender, 45 minutes to 1 hour. If vegetables begin to brown too quickly, push them toward the center of the sheet.
- Using tongs or your fingers, peel off tomato skins; discard. Transfer mixture (including juices) to a blender; pulse several times, until chunky. Let cool completely; transfer to an airtight container.
MIXED VEGETABLES IN TOMATO SAUCE
A healthy dish with the essence of the aromatic oregano and basil leaves sprinkled in a rich tomato sauce.
Provided by Frenzy
Categories Vegetable
Time 30m
Yield 6 c, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a wok, heat oil and fry the garlic together with the onion for 1 minute. Add the tomato sauce and water and bring to a boil
- Add the chopped Chinese cauliflower and simmer for 5 minutes or until cooked.
- Add the chopped Green Beans and simmer for 3 minutes.
- Add the Chinese petsai cabbage and cabbage and simmer for 1 minute.
- Add the Firm Tofu and simmer for 1 minute
- Season with Ground Oregano Leaves and Ground Basil Leaves.
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