Very Veggie Tomato Sauce

 Very Veggie Tomato Sauce

Want to get some extra vegetables into someone. Try this sauce to be served over pasta, zoodles, sausages, meatballs or chicken.

Makes about 1 quart            0 WW Blue points

1/4 leftover roasted butternut squash or 1 zucchini, chopped

2 small carrots, chopped

1 medium onion, chopped

6 ounces sliced fresh mushrooms

1 bell pepper, chopped

Cooking spray

3 cloves garlic, minced

1 1/2 tsp Italian seasoning

1/2 tsp kosher salt

1/2 tsp red pepper flakes (optional)

1 can (28 ounces) crushed tomatoes

1/4 cup dry red wine

1/2 cup water

1. Preheat the oven to 400F. Toss the zucchini (if using), carrots, onion, mushrooms, bell pepper, garlic, Italian seasoning, salt, and red pepper flakes (if using) in a roasting pan, coated with cooking spray. Roast until tender about 50 minutes.
2. Transfer the cooked vegetables, roasted butternut squash (if using) and the crushed tomatoes to a food processor. Process until smooth.
3. Transfer to a large saucepan and add the wine and water. Bring to a simmer, cover and cook for about 1 hour, stirring occasionally, to meld all of the flavors.