Hearty Vegetable Tomato Sauce Recipes

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GARDEN VEGETABLE TOMATO SAUCE



Garden Vegetable Tomato Sauce image

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

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

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

HEARTY VEGETABLE STEW RECIPE BY TASTY



Hearty Vegetable Stew Recipe by Tasty image

Here's what you need: olive oil, baby bella mushroom, yellow onion, carrots, celery stalks, garlic, dried rosemary, dried thyme, pepper, tomato paste, low sodium soy sauce, flour, dry red wine, red potato, vegetable broth, bay leaf

Provided by Rachel Gaewski

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
10 oz baby bella mushroom, quartered
1 yellow onion, diced
3 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon pepper
3 tablespoons tomato paste
2 tablespoons low sodium soy sauce
¼ cup flour
¾ cup dry red wine
4 cups red potato, diced
4 cups vegetable broth
2 leaves bay leaf

Steps:

  • In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
  • Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
  • Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
  • Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
  • Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
  • Remove the bay leaves.
  • Enjoy!

Nutrition Facts : Calories 756 calories, Carbohydrate 73 grams, Fat 45 grams, Fiber 4 grams, Protein 5 grams, Sugar 15 grams

HEARTY VEGETABLE SOUP



Hearty Vegetable Soup image

This is a tasty, low-fat soup. It's all vegetables, beans and rice so there's not a lot of calories, either. You can replace the soy sauce with low sodium soy sauce, if desired.

Provided by Sadie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 7

Number Of Ingredients 17

¾ cup chopped celery
¾ cup chopped onion
1 cup chopped carrots
1 (14.5 ounce) can diced tomatoes, drained
3 cups tomato-vegetable juice cocktail
2 cups water
1 leek, chopped
1 potato, peeled and cubed
1 (15 ounce) can peas, drained
1 (15 ounce) can whole kernel corn, drained
2 (15 ounce) cans garbanzo beans, drained
1 cup long-grain white rice
1 tablespoon soy sauce
¼ teaspoon dried thyme
½ teaspoon ground black pepper
¼ teaspoon garlic powder
1 teaspoon dried dill weed

Steps:

  • In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed.
  • Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.

Nutrition Facts : Calories 353.9 calories, Carbohydrate 73.5 g, Fat 2 g, Fiber 10.1 g, Protein 12.2 g, SaturatedFat 0.3 g, Sodium 1085.9 mg, Sugar 10.7 g

VEGGIE-PACKED TOMATO SAUCE RECIPE BY TASTY



Veggie-Packed Tomato Sauce Recipe by Tasty image

Here's what you need: olive oil, carrot, onion, red bell pepper, celery, garlic, dried oregano, dried basil, tomato paste, whole peeled tomato, water, salt, pepper

Provided by Matthew Johnson

Categories     Sides

Yield 16 servings

Number Of Ingredients 13

olive oil, to saute vegetables
2 cups carrot, chopped
4 cups onion, chopped
2 cups red bell pepper, chopped
2 cups celery, chopped
5 cloves garlic, sliced
2 tablespoons dried oregano
2 tablespoons dried basil
1 ½ cups tomato paste
8 cups whole peeled tomato
2 cups water
salt, to taste
pepper, to taste

Steps:

  • In a large pot at medium-high heat, add the olive oil and carrots to the pot. Cook the carrots for about 10 minutes until they start to brown slightly.
  • Next add the chopped onion, red bell pepper, celery, garlic, oregano, basil, salt, and pepper to the pot and cook until the vegetables are caramelized and tender.
  • Add the tomato paste, stir it into the vegetables, and allow the tomato paste to brown deeply. It should be very aromatic before moving forward.
  • Add the canned tomatoes and water, bring the sauce to a boil, and then reduce to a simmer. Simmer the sauce for at least 1 hour.
  • Add the sauce to a blender in batches or use an immersion blender to puree the sauce to your desired consistency.
  • Let the sauce cool completely and then pour the sauce into freezer-safe bags. Place the bags into a leak-proof container/tray, and freeze for up to one month.
  • Reheat the frozen sauce with ½ cup (120 ml) of water in a pot until it comes to a boil and then use as desired.
  • Enjoy!

Nutrition Facts : Calories 78 calories, Carbohydrate 14 grams, Fat 2 grams, Fiber 4 grams, Protein 2 grams, Sugar 8 grams

ROASTED VEGETABLE-TOMATO SAUCE



Roasted Vegetable-Tomato Sauce image

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

1 medium yellow or green bell pepper, cut into 1-inch pieces
1 medium onion, cut into thin wedges
1 medium zucchini, halved lengthwise, cut into 1-inch pieces
1 package (8 oz) fresh whole mushrooms, quartered
4 cloves garlic, finely chopped
2 tablespoons olive oil
1/2 teaspoon coarse (kosher or sea) salt
1/4 teaspoon crushed red pepper flakes
2 cans (14.5 oz each) Muir Glen™ organic fire roasted diced tomatoes, undrained

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

HEARTY HOMEMADE SPAGHETTI SAUCE



Hearty Homemade Spaghetti Sauce image

After years of experimenting, my mom has perfected her hearty spaghetti sauce recipe. It's excellent served with a tossed salad and garlic bread. Although the recipe makes more than two servings, it freezes well. -Jennifer Shaw, Fond du Lac, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 4 cups.

Number Of Ingredients 18

1 pound lean ground beef (90% lean)
1/2 cup chopped sweet red pepper
1/4 cup chopped green pepper
1/4 cup chopped celery
1/4 cup chopped onion
2 garlic cloves, minced
1/4 pound sliced fresh mushrooms
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/2 cup water
1 bay leaf
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
Hot cooked spaghetti
2 tablespoons shredded Parmesan cheese

Steps:

  • In a large skillet, cook the beef, peppers, celery, onion and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Add the mushrooms; cook for 2 minutes. , Stir in the tomatoes, tomato paste, water, bay leaf, sugar, salt, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring often. Discard bay leaf. Serve sauce over spaghetti. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 142 calories, Fat 5g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 424mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges

TOMATO-VEGETABLE SAUCE



Tomato-Vegetable Sauce image

Provided by Barbara Kafka

Categories     quick, condiments

Time 23m

Yield 3 1/2 cups, enough for 3 pounds of dry pasta

Number Of Ingredients 11

6 cloves garlic, smashed and peeled
2 ribs celery, strung and cut into 2-inch pieces
1/4 pound onion, peeled and quartered
1 medium-size red bell pepper, cored, seeded, deribbed and cut in large chunks
3 sprigs parsley, stems discarded
1/4 cup olive oil
1 14 1/2-ounce can whole tomatoes in juice, or 1 1/2 cups homemade tomato puree (see recipe)
1 tablespoon sweet paprika
1 teaspoon hot paprika or chili powder (without cumin)
1 1/2 teaspoons coarse kosher salt
1/2 cup heavy cream

Steps:

  • In a food processor, finely chop garlic, celery, onion, red pepper and parsley. In a 2-quart souffle dish, combine chopped vegetables with olive oil. Cook, uncovered, in a 650- to 700-watt oven at 100 percent power for 4 minutes, stirring once.
  • While vegetables are cooking, coarsely chop tomatoes in liquid in food processor. Add to chopped vegetables along with seasonings. Cook, uncovered, at 10 percent power for 7 minutes, stirring twice.
  • Stir in heavy cream. Taste and adjust seasoning. Serve with spaghettini or linguine.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 308 milligrams, Sugar 4 grams

HEARTY ROASTED VEGETABLE SAUCE



Hearty Roasted Vegetable Sauce image

This is a rustic, thick pasta sauce that strays from the traditional jarred sauces you see. It's hearty, healthy, and filling. The cutting of the vegetables does not have to be precise as everything is pureed at the end. Even sized cuts simply allow for even roasting.

Provided by DreamoBway

Categories     Sauces

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 pint grape tomatoes
1 (14 ounce) can artichokes, quartered and drained (not marinated)
1 small zucchini, cut in half lengthwise then cut in 1/2-inch half moons
1 carrot, peeled and cut into coins
1/2 medium red onion, cut into 1/2-inch pieces
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 1/2 tablespoons balsamic vinegar
2 garlic cloves, minced

Steps:

  • Preheat oven to 450.
  • Toss vegetables in olive oil, salt, and pepper in a 13x9 pan. Spread vegetables into a flat layer.
  • Roast for 15 minutes.
  • Remove from oven. Stir in vinegar and garlic. Spread vegetables into a flat layer.
  • Return to oven for 5 more minutes.
  • Remove from oven. Allow to cool slightly.
  • Puree in the food processor to a coarse, pesto-like consistency.
  • Serve over your favorite pasta.

Nutrition Facts : Calories 144.7, Fat 7.2, SaturatedFat 1, Sodium 331, Carbohydrate 18.7, Fiber 7.3, Sugar 5.9, Protein 4.7

HEARTY VEGETABLE TOMATO SAUCE



Hearty Vegetable Tomato Sauce image

Make and share this Hearty Vegetable Tomato Sauce recipe from Food.com.

Provided by Azja Freeman

Categories     Sauces

Time 45m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

1 cup celery, chopped
1 cup onion, Chopped
1 cup green bell pepper, chopped
1 cup carrot, chopped
1 cup fresh spinach, chopped
1 cup fresh broccoli, chopped
8 ounces tomato paste
8 ounces tomato sauce
3 tablespoons garlic, minced
salt
pepper

Steps:

  • First, take all of the fresh ingredients puree.
  • Combine Tomato sauce, tomato paste, salt pepper and garlic, blend until liquified.
  • In a saucepan, bring to a boil for 5 minutes, reduce heat to a low simmer for 30 minutes.
  • Enjoy with your favorite pasta.

Nutrition Facts : Calories 83.9, Fat 0.5, SaturatedFat 0.1, Sodium 545.9, Carbohydrate 18.9, Fiber 4.9, Sugar 9.7, Protein 4

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