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VEGETABLE TOMATO SAUCE

Makes 3 cups

Ingredients
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 garlic cloves, chopped
• 1 red bell pepper, seeded and chopped
• 1 zucchini or yellow squash, chopped
• 1 carrot, grated
• 1/2 acorn or small butternut squash, peeled and chopped
• 1 tablespoon dried thyme leaves
• 1 teaspoon dried oregano
• 1 bay leaf
• 2 (28-ounce) cans chopped tomatoes with juices
• Salt to taste


Directions
1. In 3-quart saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring often, until light golden brown, 6 to 7 minutes.

2. Add all remaining ingredients except tomatoes; cook, stirring often, for 5 minutes. Add tomatoes and simmer for 30 minutes, stirring often to prevent sticking.

3. Taste sauce, adding additional salt if needed. (Sauce may be prepared in advance and frozen until ready to use.)

Nutrition Analysis
Calories 57 , Total Fat 2g , Saturated Fat 0g , Sodium 370mg , Carbohydrates 9g , Dietary Fiber 2g , Protein 3g , Calcium 30mg 

Recipe & photo from Cabot Creamery Cooperative
www.cabotcheese.com
Recipe courtesy of Chef Jon Ashton