Moms Veggie And Tomato Pasta Sauce Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
1 bunch: Broccoli, 2 or 3 stalks
1 can: Tomato paste, 6-ounce
1/2 cup: Olive oil, more if needed
1 can: Tomato sauce, 8-ounce
2 centiliter: Garlic, minced
1 can: Italian tomatoes, 16-ounce
2 medium: Onions, chopped
1 small: Hot chili pepper, minced
1: Green bell pepper, chopped
1 tsp: Dried oregano,
1 medium: Carrot, chopped
1 tsp: Dried rosemary,
1: Zucchini, chopped
Salt & black pepper to taste,
Directions:
Particularly welcomed by the health-conscious when served on whole
wheat spaghetti. For a smooth, velvety sauce, finely chop the
vegetables and eook the sauce at least 2 hours. Coarser chopping and
shorter cooking make a chunkier sauce. Either way, its a hearty
dinner.
Cut off and discard tough bottom stems of broccoli. Peel and chop
remaining stems, cut tops into small florettes, and chop leaves. Set
aside.
Heat 5 tablespoons oil in large skillet or Dutch oven. Add garlic,
onions and pepper and cook 7 to 8 minutes to brown. Remove to bowl
with slotted spoon. Cook carrot and zucchini 5 minutes and remove to
bowl. Drain oil from bowl back into skillet. Add broccoli and more
oil if needed. Cook 8 to 10 minutes, and add to bowl. Add 3
tablespoons oil and then the tomato paste. Cook about 5 minutes,
stirrmg occasionally. The paste should turn from bright red to a
dark, brownish red. Turn heat to low. Stir in tomato sauce, tomatoes
and seasonmg, while breaking up tomatoes with a wooden spoon. Retum
cooked vegetables to skillet. Cover and cook over low heat for 1 to
3 hours, stirring occasionally to prevent sticking. Gamish with
grated cheese, if desired.
The secret of a full-bodied, old-fashioned brownish-red tomato sauce
is thorough, patient browning of vegetables and tomato sauce in
generous amounts of oil.
Adding a few drops of olive oil to the boiling water when cookmg
pasta will help keep the water from boiling over. ** Moms recipe
card file **
Posted by The WEE Scot -- paul macGregor
Submitted By PAUL MACGREGOR On 10-22-95
Source from luhu.jp
wheat spaghetti. For a smooth, velvety sauce, finely chop the
vegetables and eook the sauce at least 2 hours. Coarser chopping and
shorter cooking make a chunkier sauce. Either way, its a hearty
dinner.
Cut off and discard tough bottom stems of broccoli. Peel and chop
remaining stems, cut tops into small florettes, and chop leaves. Set
aside.
Heat 5 tablespoons oil in large skillet or Dutch oven. Add garlic,
onions and pepper and cook 7 to 8 minutes to brown. Remove to bowl
with slotted spoon. Cook carrot and zucchini 5 minutes and remove to
bowl. Drain oil from bowl back into skillet. Add broccoli and more
oil if needed. Cook 8 to 10 minutes, and add to bowl. Add 3
tablespoons oil and then the tomato paste. Cook about 5 minutes,
stirrmg occasionally. The paste should turn from bright red to a
dark, brownish red. Turn heat to low. Stir in tomato sauce, tomatoes
and seasonmg, while breaking up tomatoes with a wooden spoon. Retum
cooked vegetables to skillet. Cover and cook over low heat for 1 to
3 hours, stirring occasionally to prevent sticking. Gamish with
grated cheese, if desired.
The secret of a full-bodied, old-fashioned brownish-red tomato sauce
is thorough, patient browning of vegetables and tomato sauce in
generous amounts of oil.
Adding a few drops of olive oil to the boiling water when cookmg
pasta will help keep the water from boiling over. ** Moms recipe
card file **
Posted by The WEE Scot -- paul macGregor
Submitted By PAUL MACGREGOR On 10-22-95
Source from luhu.jp