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
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.
TOMATO SAUCE WITH FRESH VEGETABLES AND BASIL
Steps:
- Gather the ingredients.
- In a Dutch oven over medium heat, heat olive oil. Add onion, cooking until tender.
- Stir in garlic, tomatoes, wine, carrots, parsley, basil, sugar, and salt.
- Bring sauce to a boil.
- Reduce heat and simmer, uncovered, for 1 hour, stirring frequently.
- Add sliced zucchini and mushrooms. Cook until sauce is thick, about 20 minutes longer.
- Serve with hot cooked pasta or in your favorite recipe.
Nutrition Facts : Calories 220 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 2 g, Sodium 554 mg, Sugar 12 g, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 0 g
STARCHY VEGETABLES IN TOMATO SAUCE
Make and share this Starchy Vegetables in Tomato Sauce recipe from Food.com.
Provided by Frenzy
Categories Beans
Time 25m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- - In a wok, heat oil and fry the chopped garlic, and onion.
- - Add the mushrooms and stir-fry for 2 minutes
- - Add the vegetables, lentils, tomato sauce and tomato paste and simmer for 3 minutes.
- - Add the tofu and simmer again for another 1 minute
- - Add Wheat Bran to thicken the sauce.
Nutrition Facts : Calories 227.1, Fat 6.1, SaturatedFat 0.8, Sodium 1647.2, Carbohydrate 37, Fiber 8.2, Sugar 12.9, Protein 11.4
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