The veggies are left rather large when cooking in the roast, so I cut them smaller or bite size for making the sauce.
4 cups of left over Italian pot roast veggies with broth
1 can diced tomatoes
1 small zucchini; quartered and sliced
½ can (about 3 oz.) tomato paste
2 oz water +/-
1-2 garlic cloves
1½ tsp dried basil
Pinch of sugar
Salt/Pepper to taste
In a heated pan with olive oil add the zucchini and begin to cook it, about 2 minutes. Add the canned tomatoes, leftover veggies/broth, garlic, tomato paste, water, basil, and sugar. Bring to a low boil/high simmer. Salt and pepper as needed for taste. The sauce will thicken. Serve over chicken, noodles, rice, or straight out of the pan with just some parmesan cheese and a fork.