Isn’t it funny how once you make something new one time you want to find new ways to make it? Or is that just me? Either way, after making tomato sauce the first time, I immediately began looking for new recipes and different flavors to try out. Luckily, my co-workers garden is still producing tomatoes at an alarming rate so my costs for this are unbelievably low!
When Tom and I went to visit his parents a couple of weeks ago, I eyed up his mom’s plentiful basil plant and tomato sauce ingredients began swimming through my head. A trip to the farmers market set the idea of a vegetable filled tomato sauce into play. Armed with a shopping bag full of tomatoes, a huge handful of basil, and some produce from the farmers market, I decided to try out a new recipe.
Vegetable Tomato Sauce
Veggie filled tomato sauce.
- Prep Time: 15 mins
- Cook Time: 2 hours 25 mins
- Total Time: 2 hours 40 minutes
- Yield: 6 cups 1x
- Category: Sauce
- Method: Roasting
- 10 large tomatoes, quartered
- 2 carrots, peeled and chopped
- 2 vidalia onions, quartered
- 2 zucchini, sliced
- 1 red pepper, quartered
- 5 garlic cloves
- 1/4 cup red wine
- 1/2 cup fresh basil, chopped
- 1 tbsp Italian seasoning
- 3 tbsp tomato paste
- 1 tsp salt
- 1 tsp pepper
- 2 bay leaves
- 2 tsp olive oil
1. Preheat the oven to 425. Line two large baking sheets with foil.
2. Spread the tomatoes, onion, carrots, zucchini, red pepper and garlic on the baking sheets and drizzle with the oil.
3. Sprinkle with salt and pepper. Roast the vegetables for 20-25 minutes or until fork-tender. Set aside.
4. When the tomatoes are cool enough to handle, gently remove the skins. Place the tomatoes in a large bowl and use a potato masher to mash the tomatoes. Pour the juice from the tomatoes into a blender or food processor.
5. Transfer the onions, carrots, zucchini, red pepper and garlic into the blender or food processor and pulse until combined.
6. Transfer the tomatoes and blender ingredients into a dutch oven over medium-high heat. Add the basil, wine, Italian seasoning, tomato paste, salt, pepper and bay leaves. Stir until combined.
7. Bring to a boil and then reduce to a simmer. Let simmer for 2 hours and then discard the bay leaves.
Keywords: tomato sauce, zucchini, carrots, onion, roasted, simmered, fresh herbs
I think this turned out great but Tom the vegetable-hater was not a fan. The carrots provided just enough sweetness and the other vegetables gave it an orangey-red color with a lightness you’ll never find in jarred tomato sauce. I’ve ate this over pasta and used it as pizza sauce. Due to a lack of freezer space, I had to give away the rest to my tomato-providing coworker. *cough*IneedAdeepFreezerTom*cough*