Tomato Veggie Sauce
Makes about 3 ½ cups of sauce
  • 1 small carrot, peeled and chopped
  • 1 small zucchini, chopped
  • ½ small red bell pepper, seeded and chopped
  • 1 tablespoon olive oil
  • Salt and pepper
  • ½ yellow onion, finely chopped
  • 1 clove garlic, minced
  • 1 (28oz) can crushed tomatoes
  • ¼ cup low sodium chicken broth
  1. Preheat the oven to 400 degrees. Using a rimmed baking sheet or small roasting pan toss together the carrot, zucchini, and pepper. Drizzle the vegetables with olive oil and generously salt and pepper the mix. Toss the veggies with your hands to get an even coat of seasoning. Roast the vegetables for20-25 minutes, stirring once, until nice and tender. Remove from the oven and set aside.
  2. Meanwhile, create the base of your sauce by sautéing the onion and garlic in some olive oil over medium heat. Cook until the onions are softened which will take about 5 minutes. Stir in the crushed tomatoes and chicken broth. Bring the mixture to a gentle simmer and allow to cook for 15-20 minutes. When sauce is finished simmering, stir in the roasted vegetables.
  3. Take the sauce off the heat and allow it to cool slightly. Using an immersion blender, puree the mixture into a smooth sauce. Alternatively, you can use a blender or food processor. Once pureed be sure to taste your sauce and adjust the seasoning to your taste.
  4. Serve sauce over pasta, on pizza, in calzones or whatever your heart desires. The possibilities are endless. This sauce stores well in an airtight container in the fridge up to 3 days or you can freeze the sauce for up to 3 months.
Recipe by janie-jean at