Roasted Red Sauce

Ryan Eckles, Project Bread

School Lunch

School Lunch Recipe: Vegan

Roasted Red Sauce

This is a simple and fast tomato sauce that utilizes the USDA frozen peppers and onions and butternut squash to create a tasty vegan base sauce that can be used in a variety of applications from simmering our Sicilian-inspired meatballs to the base for our Baked Pastitsio Penne. We roast the peppers and onions to add flavor and use butternut squash puree as a natural substitute for sugar and to add a velvety texture.

roasted red sauce

YIELD: 100 4 oz. servings


6 ¼ lbs peppers, frozen chopped
6 ¼ lbs onions, frozen chopped
¼ cup canola oil
3 lbs butternut squash or sweet potato, cooked and pureed
12 3/4 lbs tomato sauce
3 3/4 lbs tomatoes, diced
12 oz tomato paste
6 cloves fresh garlic, minced
2 cup basil, fresh or ¾ cup oregano, fresh
1 Tbsp kosher salt
2 tsp black pepper


  1. Heat oven to 400 degrees. Place peppers and onions on parchment lined sheet pans in even single layer. Roast for 15-25 minutes until softened and some caramelization begins.
  2. Heat oil in tilt skillet and add 2 cups roasted vegetables, garlic, and tomato paste. Stir constantly and cook for 2-3 minutes.
  3. Blend remaining roasted vegetables and butternut squash using tomato sauce if necessary for ease of blending. Add pureed vegetables, tomato sauce, and diced tomatoes to tilt skillet. Then add herbs, salt, and pepper. Bring to a simmer and cook for 20-30 minutes.

Nutritional Information

Calories 45.2 calories Saturated Fat 0.064g Sodium 121.7 mg Carbohydrate 9.3 g

* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.

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