Ten Plant Tomato Sauce

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Ten Plant Tomato Sauce

Yield 4

ingredients

• 1 pound vine ripened tomatoes, cut into quarters
• 1 small zucchini, cut into 1 inch pieces
• 1 small summer squash, cut into 1 inch pieces
• 1 medium red bell peppers, cored and cut into 1 inch pieces
• 1 small bulb fennel, trimmed and chopped into 1-inch pieces
• 1 small yellow onion, peeled and cut into thin wedges
• 4 large garlic cloves, skin on
• Avocado oil spray
• 1/4 teaspoon salt
• Pinch cayenne
• 4 sprigs fresh parsley
• 4 large basil leaves

Instructions

1. Preheat oven to 400 F.
2. Place tomatoes, zucchini, summer squash, bell pepper, fennel, onion, and garlic on 2 parchment-lined baking sheets. Spray generously with avocado oil and sprinkle with salt. Roast vegetables for 30-35 minutes or until soft.
3. Allow vegetables to cool and add to a food processor (squeeze the garlic out of their skins). Add cayenne, parsley and basil, blend until smooth. Adjust salt.

Nutrition Facts

Calories

72

Fat

1 g

Sat. Fat

0 g

Carbs

16 g

Fiber

5 g

Net carbs

11 g

Sugar

9 g

Sodium

189 mg

Protein

3 g

Cholesterol

0 mg