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Baked Tomato Topping

Left Overs from a veggie tray became this one hit wonder.  Yes I will make this versatile Baked Tomato Topping over and over again. 
I called it Topping because it's not really a sauce.  
Things I have thought of using it for are: Spaghetti squash, pasta, rice, quinoa, baked zucchini, pizza base and bruschetta.  I am sure their are many things this topping can and will be used for. 
Course Sauce
Cuisine Italian, Plant-Based
Keyword healthy, Pasta Sauce, Pizza Sauce, spices, tasty, topping
Style Baking, Oil Free, Plant-Based
Prep Time 10 minutes
Cook Time 30 minutes
Regfrigerate for 8 hours
Total Time 40 minutes
Servings 8
Calories 10kcal
Author Spice It Up With Dale


  • 10 mushroom chopped and your choice of mushroom
  • 1 medium vidalia onion chopped
  • 4 cloves garlic chopped
  • 2 stalks celery chopped
  • ½ jalapeno pepper minced
  • 4 medium tomatoes chopped
  • 1 pkg baby tomoates slice in half
  • ½ cup basil chooped
  • 4 dried bay leaves chopped


Oven Tempature 400c

  • Chop all ingredients and place into an oven proof dish.
  • One I had all the ingredients into the dish I gave it a quick stir and then into the oven.
  • After 24 hours, I place it back in the oven for 20 minutes while spaghetti squash was cooking next to it. Both ready at the same time.

Let this dish rest in the refrigerator once cooled for 8 to 24 hours.

    Oven Temperature 400c

    • Bake for 25 minutes and serve it up!


    Serve It Sexy!


    Calories: 10kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 22mg | Potassium: 88mg | Fiber: 0g | Sugar: 0g | Vitamin A: 1565IU | Vitamin C: 15.8mg | Calcium: 39mg | Iron: 0.3mg