Tomato Vegetable Sauce Recipes

ROASTED VEGETABLE-TOMATO SAUCE

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.

VEGGIE-PACKED TOMATO SAUCE RECIPE BY TASTY

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!

CANNED CHUNKY TOMATO AND VEGETABLE SAUCE

Steps:

• Place 9 x 370ml jars with a wide neck in the dishwasher and wash at 65-70 C (around 149 F). Don't wash the lids in the dishwasher if they are new, just wash with hot soapy water.
• Meanwhile, wash all the tomatoes and peppers and scrape the zucchini lightly leaving some colour.
• Peel and chop the onion and peel and mince the garlic.
• Chop the tomatoes, peppers and zucchini into small chunks depending how chunky you want your sauce.
• Throw everything into a large stock pot and bring to the boil stirring every now and then so that you don't get any pieces stuck on the bottom. Once the tomatoes start to cook, the juices are released and you don't need to stir.
• Add the salt and remaining spices and allow mixture to boil over medium heat for about one hour.
• When the mixture has thickened to your liking turn off the heat but leave the sauce on the hotplate. It must not cool down.
• Dry the washed jars and their lids. The jars should still be slightly warm from the dishwasher.
• Fill each jar to just under the brim and seal carefully. Immediately turn jar upside down.
• Repeat until all the jars are filled.
• When the jars have cooled turn the right way up and store.
• This makes a mild sweet sauce which is very nice with pasta especially as a sauce in vegetarian lasagna.
• Edited: Since discussing canning techniques on the forum I felt I should mention that this method is appropriate for tomatoes in Greece which have a high acidic content. They do not spoil even without processing in a water bath. Traditionally Greeks make tomato sauce with tomatoes and salt, nothing else. Furthermore I don't remove the peel or seeds from the tomatoes as they are sweet and do not detract from the flavour. If your tomatoes are different then please process them so that they do not spoil and peel if you know that the skin will be bitter.

7-VEG TOMATO SAUCE

Steps:

• Start with your veg prep - you can either do this by hand (which is a great way to practise your knife skills) or, in batches, rattle it all through a food processor.
• Peel the onions, wash and trim the leeks, celery, carrots and courgettes, deseed the peppers and squash (there's no need to peel it), then finely chop it all. Peel the garlic and finely chop by hand.
• Put a super-large pan on a medium heat with 2 tablespoons of oil. Add the garlic and oregano, fry for 1 minute, then add all the prepped veg.
• Cook with the lid on for 25 minutes, or until the veg are soft but not coloured, stirring regularly.
• Pour in the tinned tomatoes, breaking them up with a wooden spoon, then just under half-fill each tin with water, swirl around and pour into the pan.
• Simmer for 25 minutes, or until the sauce has reduced. Leave to cool a little, then blitz until smooth, taste, and season to perfection.

HOMEMADE TOMATO SAUCE

Steps:

• Bring a large pot of water to a boil. Prepare a large bowl of ice water.
• Plunge whole tomatoes in boiling water until skin starts to peel, about 1 minute. Remove with a slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peels and squeeze out seeds.
• Chop 8 tomatoes and puree them in a blender or food processor until smooth. Chop remaining 2 tomatoes and set aside.
• Heat butter and oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, carrot, and garlic; cook and stir until onion softens, about 5 minutes. Pour in pureed tomatoes, then stir in chopped tomatoes, wine, basil, and Italian seasoning. Place celery stalks and bay leaf in the pot and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours.
• Stir in tomato paste; simmer for an additional 2 hours. Discard celery and bay leaf and serve.

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.

PASTA WITH TOMATO & HIDDEN VEG SAUCE

Steps:

• Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better.
• Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.
• Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better.
• Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.

ROASTED VEGETABLE AND TOMATO PASTA SAUCE

Steps:

• Preheat the oven to 425 degree F.
• Add the cut vegetables and garlic to a large mixing bowl. Sprinkle salt, black pepper and oregano. Mix all in. Pour the olive oil to coat all the vegetables.
• Spread it evenly on a baking sheet. Bake for 30 minutes or until the vegetables are cooked and lightly browned.
• Once out of the oven, let cool the vegetables. Once cooled, add them into a mixing bowl and puree using a hand blender. Alternatively, transfer roasted veggies to a blender and puree.
• Add the tomato passata and mix it in. You can use the pasta sauce right away in your dish. Check seasoning and heat it through. You can refrigerate or freeze the remaining pasta sauce.
• Cook the pasta according to package instructions. Drain and set aside. Reserve about 1/2 cup of pasta cooking liquid.
• Heat oil in a pan and add the pasta sauce. Add chili flakes. Let it come to a boil. Lower the heat and add the cream. Stir to combine.
• Add the pasta in. If the sauce is too thick, add the reserved pasta liquid gradually to thin it down until it reaches the desired consistency. Add more if needed.
• Check seasoning. Add more salt, pepper or chili flakes if needed. Garnish with chopped parsley.

GARDEN VEGETABLE TOMATO SAUCE

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.

TOMATO-VEGETABLE SAUCE

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.

MIXED VEGETABLES IN TOMATO SAUCE

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.