Tomato-Veggie Sauce

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The Roasted Veggies really give this recipe a wholehearted flavor, and to top it off—it’s full of healthy nutrients!!

Among the many nutrients offered in this recipe, the Tomato-Veggie Sauce is full of antioxidants, vitamin C, and vitamin A.  Antioxidants assist the body with blocking the action of free radicals.  Vitamin C helps to keep the immune system strong, and also increases the absorption of iron from plant foods. Vitamin A is for healthy eyes, healthy skin, and helps fight infection.

Ingredients:

2 Carrots, peeled and finely chopped

1 Medium Zucchini, peeled and finely chopped

1 Small Red Bell Pepper, seeded and finely chopped

2 Tablespoons of Olive Oil

Salt & Pepper to taste

½ Yellow Onion, finely chopped

3 Cloves of Garlic, minced

2 (28-32oz Cans) Crushed Tomatoes

½ Cup of Veggie Stock or low-sodium Chicken or Vegetable Broth

* MAKES ABOUT 8 CUPS

Preheat the oven to 400.  In a small roasting pan, combine the carrot, zucchini, and bell pepper.  Drizzle with 1 Tablespoon of Olive Oil, stir to coat.  Sprinkle lightly with salt and/or pepper.  Roast the veggies, stirring occasionally, until they are tender.

While veggies are roasting, warm the remaining Tablespoon of olive oil in a large saucepan over medium heat.  Add the onion and garlic.  Sauté until the onion softens, about 5 minutes.  Add the tomatoes and broth, stir to mix well, simmer gently, uncovered, until the sauce thickens slightly, 15-20 minutes.  Add The Roasted Veggies to the sauce.

Let the sauce cool slightly, then transfer to a food processor or blender.  Work in batches if necessary, and process to a smooth puree.  Taste and adjust the seasoning as needed.

To Store it, refrigerate the cooled sauce in airtight container(s) for up to 3 days, or freeze the sauce for up to 3 months.

Helpful Tip: To save time the day of, I peel and chop the carrots, zucchini, and pepper the night before, then toss together with olive oil and sea salt.   I store in a small roasting pan so its literally oven ready the next day.   You can also chop and store the onion and garlic together over night as well.

 

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