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Thursday, March 5, 2009

Recipe: Vegetarian Pasta Sauce

3 medium onions, chopped
1 medium green pepper chopped
1 sweet red pepper chopped
5 garlic cloves minced
3 zucchini chopped
3 yellow summer squash chopped
3 tomatoes chopped
1 eggplant peeled and cubed
1/2 lb. fresh mushrooms sliced
2 (28 oz) cans Italian crushed tomatoes
1 (6 oz can tomato paste
2 (2 1/4 oz) cans sliced ripe olives
1/4 C. minced fresh basil
2 t. minced fresh rosemary
2 t. Italian seasoning
1 1/2 t. salt
1/2 t. pepper

In a Dutch oven saute the onions, peppers and garlic in oil until tender.
Add the zucchini, summer squash, tomatoes, eggplant and mushrooms; cook and
stir for 5 minutes.
Stir in remaining ingredients. Bring to a boil. Reduce heat, simmer,
uncovered 1 1/2 to 2 hours or until sauce is thickened.

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