Crockpot Roasted Vegetable Sauce

This sauce is a cinch to make and a great way to sneak more veggies into your diet. Enjoy some today and freeze the rest for tomorrow!


  • 23 cups chopped vegetables
  • 2 28-oz cans whole tomatoes
  • 23 tsp oregano
  • 2 Tbsp fresh basil
  • 34 cloves garlic, minced


  1. Peel and roughly chop the vegetables. Use whatever you have on hand. I used a sweet potato, a red pepper, 2 leeks, a handful of mushrooms and 3-4 carrots.
  2. Toss lightly in olive oil and add to the crockpot with the garlic.
  3. Roast on high for 3-4 hours or until soft, stirring every hour.
  4. Add one can of tomatoes with liquid, the drain the second can and add it without the liquid.
  5. Use an immersion blender or transfer to a blender and puree until smooth.
  6. Add spices (adjust to your tastebuds- add parsley or other italian seasonings if desired).
  7. Let simmer 1-2 hours more on warm.
  8. Store in an airtight container in the fridge or freeze.

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