Tomato-Vegetable Sauce Recipe - Cooking Index
Tomato-Vegetable Sauce Recipe - Cooking Index
| 1 teaspoon | 5ml | Onion - chopped (medium) |
| 1 lb | 454g / 16oz | Mushrooms - sliced |
| 1 | Garlic clove - minced | |
| 2 | Zucchini - sliced | |
| 1 | Red bell pepper - chopped | |
| 1 | Crushed tomatoes - (28 oz) | |
| 1 | Chopped or stewed tomatoes - (15 oz) | |
| 1 | Tomato sauce - (15 oz) | |
| 1/4 cup | 10g / 0.4oz | Chopped fresh flat-leaf parsley |
| 1 cup | 146g / 5.1oz | Spinach - chopped |
In large pot over medium heat, combine onion, mushrooms and garlic with 1 tablespoon water. Cook, stirring often, until softened, about 4 minutes.
Add zucchini, bell pepper, tomatoes, tomato sauce, parsley and any seasonings from the variations below. Cook, uncovered, over medium-low heat, stirring occasionally, 1 hour.
Stir in spinach. Cook just until spinach wilts, 2 to 3 minutes. Serve over potatoes or grains.
This recipe yields 4 servings.
Per Serving: 162 Cal; 9g Prot; 2g Total Fat (0 Sat. Fat); 36g Carb.; 0mg Chol; 1005mg Sod.; 8g Fiber.
Variations:
u Italian: Add 1 teaspoon each dried basil and dried oregano. Use Italian-style stewed tomatoes.
u Cajun: Add 1 teaspoon dried basil and 1/2 teaspoon hot sauce. Use Cajun-style stewed tomatoes.
u Mexican: Add 1 teaspoon each dried basil and chili powder. Use Mexican-style stewed tomatoes.
Source:
Vegetarian Times, January 2001
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.