Summer Vegetable Tomato Sauce 5

Roasted Garden Vegetable Sauce

We’re huge fans of chunky, tomato-y pasta sauce, but store-bought versions are all too often laden with too much salt and even too much sugar. Making sauce from scratch doesn’t have to take a long time and it’s an easy way to ease up on those sodium and sugar stats.

Our Roasted Garden Vegetable Sauce gets its flavor from seasonal veggies, fresh herbs, crushed garlic, and a dash of spice. This recipe already makes 16 servings, but may we suggest doubling it? You can freeze an extra batch of Roasted Garden Vegetable Sauce to make your next pasta dinner that much easier. 

Summer Vegetable Tomato Sauce 2

Roasted Garden Vegetable Sauce

Our from-scratch Roasted Garden Vegetable Sauce has up to half the sodium and half the sugar of leading tomato-based pasta sauces. We keep the flavor at 100 percent with seasonal veggies, fresh herbs, crushed garlic, and a dash of spice. 

Serving size: 1/2 cup, Makes 16 servings


5 green bell peppers, chopped
5 red bell peppers, chopped
1 pound diced yellow squash
1 pound diced zucchini
12 ounces diced eggplant
1 cup grape tomatoes
3 cups diced yellow onion
1/4 cup olive oil
2 1/2 teaspoons salt, divided
1 teaspoon ground black pepper
6 cups crushed tomatoes
2 tablespoons minced garlic
1/2 teaspoon red pepper flakes
1 cup vegetable broth
1/4 cup chopped fresh basil


  1. Preheat oven to 350 degrees F. Coat a large baking sheet with non-stick spray. 
  2. In a large bowl, toss all fresh vegetables together with oil, 2 tsp salt, and black pepper. Spread out on a prepared baking sheet and roast in oven just until tender and lightly brown, about 12-15 minutes. 
  3. In a large pot, combine crushed tomatoes, garlic, remaining ½ teaspoon salt, red pepper flakes, and vegetable broth. Bring to a simmer and cook 15 minutes.
  4. Gently stir in roasted vegetables and basil. Remove from heat.

Dietitian Tip: Use low sodium vegetable broth.

Nutrition info per 1/2 cup serving: 60 calories, 2 gm fat, 0 gm saturated fat, 270 mg sodium, 9 gm carbohydrate, 5 gm sugar, 2.5 gm fiber, 2 gm protein

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