Fire-Roasted Tomato Pumpkin Marinara

made enough for 4 servings.

28oz can fire-roasted Muir Glen whole tomatoes, mostly drained
1/2 cup pumpkin puree
1 big garlic clove, pressed
1 t onion powder
big pinch cumin powder
big pinch oregano powder
generous amount freshly ground black pepper, or to taste
1 T chili powder

place everything in a medium saucepan, squeezing the tomatoes as you put them in. heat up until it starts bubbling a little, lower heat. cover and let simmer for 15 minutes.

10 Comments »

  1. atxvegn said,

    November 23, 2007 at 3:57 pm

    You’re not a total rebel because you put pumpkin in your sauce! Great idea, btw – looks really tasty.

    Reply

  2. vivaciousvegan said,

    November 23, 2007 at 7:33 pm

    One year I made a lasagna. Everyone was mad at me but I didn’t care. It was delicious. Still probably my best Thanksgiving “feast” ever.

    Reply

  3. cakespy said,

    November 23, 2007 at 9:39 pm

    Oh, SNAP! That sounds awesome. You can be a rebel anytime if you’re going to post tomatoes-with-a-kick recipes :-) I was just talking with my husband about how a lot of Thanksgiving foods are too bland, so this was a welcome find!

    Reply

  4. VeggieGirl said,

    November 23, 2007 at 9:52 pm

    I LOVE the idea of pumpkin in tomato sauce – yum!! sounds like a delicious, “rebellious Thanksgiving” meal :0)

    Reply

  5. bazu said,

    November 23, 2007 at 10:50 pm

    Sounds good! One year for Thanksgiving, I had guacamole and pita chips. It hit the spot! I think thanksgiving should be about eating whatever sounds good to you that night.

    Reply

  6. Courtney said,

    November 23, 2007 at 10:53 pm

    That sounds great! I volunteer to serve a free meal at a community center every year, and believe me, the last thing I want when I get home is to cook more “thanksgiving” food! This year I made homemade “refried” beans with tons of cilantro–far from your traditional fare…

    Courtney

    Reply

  7. Celine said,

    November 24, 2007 at 12:06 pm

    got me, atxvgn! I’ll have to do better at being a rebel same time next year.

    Reply

  8. Recipe Index « have cake, will travel! said,

    March 20, 2008 at 7:44 pm

    [...] Spreads Dried Cherries and Port Sauce Sherry Tomato Sauce Sesame Pumpkin Hummus Sesame Hummus Fire Roasted Tomato Pumpkin Sauce Coconut PB Sauce Creamy Pumpkin Almond Sauce Sun-Dried Tomato [...]

  9. Beyond Pie: 10 Great Savory Pumpkin Recipes : Eat. Drink. Better. said,

    November 14, 2008 at 2:17 pm

    [...] Fresh Pumpkin Pasta – This is another easy, yet impressive dish to make. If you really want to get in the spirit, top it with a Fire Roasted Tomato Pumpkin Sauce. [...]

  10. Katrina (gluten free gidget) said,

    May 17, 2009 at 10:17 am

    I just discovered your blog and LOVE it! I make pumpkin chili that is A-MAZING! I simply replace the tomatoes with a can of pumpkin puree. Everyone raves about it and are completely shocked to find out the “secret” ingredient. If you are a pumpkin fan I highly recommend trying it!

    Reply

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