INGREDIENTS

INSTRUCTIONS

MAKES 8 CUPS VEGAN
Don't let the amount of garlic frighten you away from this recipe. When
roasted, the garlic becomes sweet and mild and adds great flavor to the
sauce.
Preheat oven to 325 degrees. Drain whole tomatoes and reserve juice. Peel
and quarter onion. Remove some of papery outer peel from garlic head
without separating cloves. Cut carrot into 3 or 4 pieces.
Put tomatoes, onion, garlic and carrot into large shallow baking pan. Add 2
teaspoons olive oil and toss vegetables to coat. Roast until garlic is
soft, onion looks wilted and tomatoes are just slightly charred, about 1
hour.
When vegetables are cool enough to handle, finely chop (or coarsely pur6e
in a food processor) roasted tomatoes, onion and carrot.
In large pot, heat remaining teaspoon oil over medium heat. Add celery and
jalapeno and cook, stirring often, until softened, about 5 minutes.
Separate garlic cloves and squeeze roasted garlic into pot. Add roasted
vegetables, sugar, oregano, thyme and rosemary and cook, stirring
occasionally, 5 minutes. Add crushed tomatoes. Simmer about 1 hour. If
sauce becomes too thick, add reserved liquid from can of whole tomatoes.
Season with salt and pepper.
PER 1/2-CUP SERVING: 39 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT. FAT); 7G
CARB.; O CHOL.; 131MG SOD.; 1G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 24, 1999.
Recipe by: Vegetarian Times Magazine, November 1997, page 64
Converted by MM_Buster v2.0l.

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