Roasted Vegetable Sauce

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* Exported from MasterCook II *

 

Roasted Vegetable Sauce - Raichlen

 

Recipe By : Steven Raichlen's High-Flavor Low-Fat Italian Cookbook

Serving Size : 8 Preparation Time :0:15

Categories : Italian Lowfat

Sauces

 

Amount Measure Ingredient -- Preparation Method

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1 medium onion, peeled & quartered

1 carrot, peeled & cut into 1-inch pieces

1 stalk celery, cut into 1-inch pieces

1 zucchini or yellow squash, cut into 1 " pcs

2 cloves garlic -- peeled

4 ounces button mushrooms

2 teaspoons extra virgin olive oil

salt and freshly ground black pepper

4 large red ripe tomatoes (about 2 1/2 lbs) or a

28 oz can imported plum tomatoes

1 tablespoon tomato paste

2 teaspoons balsamic vinegar

1/2 teaspoon sugar or honey

6 fresh basil leaves

8 fresh oregano leaves or 1 tsp dried

1/2 teaspoon hot pepper flakes -- optional

 

1. Preheat the oven to 450. Place the onion, carrot, celery,

zucchini, garlic and mushrooms on a baking sheet or in a shallow

roasting pan. Toss the vegetables with the oil and season with salt

and pepper. Roast the vegetables until a deep golden brown, 20 to 30

minutes, stirring occasionally to ensure even browning.

 

2. If using fresh tomatoes, remove the cores and cut each in 8

pieces. Add the tomatoes to the vegetable pan and roast for 10

minutes to evaporate some of the tomato water. IF using canned

tomatoes, you don't need to roast them.

 

3. Transfer the roasted vegetables and the tomatoes to a food

processor with the tomato paste, vinegar, sugar, basil, oregano, and

pepper flakes and grind to a coarse puree. Place the sauce in a

saucepan and simmer for 5 minutes to blend the flavors. Correct the

seasoning, adding salt, vinegar, or sugar to taste.

 

 

Note: If your fat budget allows it, whisk 2-3 Tbsp of extra-virgin

olive oil into the sauce at the end. This will give you a lovely

olive-oil flavor. Even with an extra 3Tbsp oil, you wind up with only

about 6 grams of fat per person.

 

Makes about 5 cups, enough to serve 8 or 10

 

Per serv: 59 cals, 1.2 g fat, 38 mg sod, 0 mg chol

 

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NOTES : This recipe was created for the vegetarians in my family.

It's a rich, rib-sticking sauce that will remind you of a bolognese,

yet it contains not one iota of meat and virtually no fat. The secret

is to roast the vegetables in a super-hot oven to concentrate their

flavor.