Marinara prima vera
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
2 pounds red, ripe tomatoes, seeded1-1/2 cups low-sodium vegetable juice1 TBSP Italian seasoning1 medium zucchini, sliced, each slice quartered1 medium yellow summer squash, sliced, each slice quartered1 medium green bell pepper, seeded and cut into strips2 TBSP olive oil1 medium red onion, chopped3 cloves garlic
Chop the onions as you see fit (large pieces are fine).
In a large, 6-quart saucepan, heat the olive oil on medium heat, then add the onion and garlic. Saute enough to soften the onion, 2 - 3 minutes. If it goes translucent that's far enough, or you can stop earlier per your taste. Turn the heat down to low and add the vegetable juice.
Slice and seed the tomatoes, removing the "stem" portion from the top. Add the tomatoes as you chop them, plus the Italian seasoning, to the simmering onions, garlic, and vegetable juice.
Seed the bell peppers and remove the ribs, then cut into thick slices (1/4 inch or thicker), then chop the slices. As you finish chopping them, toss them into the sauce.
Slice the squash into 1/4 inch slices, then quarter those slices. As you finish slicing them, toss them into the sauce.
By this point the sauce should be near boiling, and the tomatoes pretty well softened and broken up. Simmer for about half an hour.
Taste the sauce. If it's too acid for your taste, add one small, shredded carrot. If it needs garlic or more seasoning, add it now.
Serving Size: Makes about 15, 1/2 cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user DANJODEA.
In a large, 6-quart saucepan, heat the olive oil on medium heat, then add the onion and garlic. Saute enough to soften the onion, 2 - 3 minutes. If it goes translucent that's far enough, or you can stop earlier per your taste. Turn the heat down to low and add the vegetable juice.
Slice and seed the tomatoes, removing the "stem" portion from the top. Add the tomatoes as you chop them, plus the Italian seasoning, to the simmering onions, garlic, and vegetable juice.
Seed the bell peppers and remove the ribs, then cut into thick slices (1/4 inch or thicker), then chop the slices. As you finish chopping them, toss them into the sauce.
Slice the squash into 1/4 inch slices, then quarter those slices. As you finish slicing them, toss them into the sauce.
By this point the sauce should be near boiling, and the tomatoes pretty well softened and broken up. Simmer for about half an hour.
Taste the sauce. If it's too acid for your taste, add one small, shredded carrot. If it needs garlic or more seasoning, add it now.
Serving Size: Makes about 15, 1/2 cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user DANJODEA.
Nutritional Info Amount Per Serving
- Calories: 45.1
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 20.7 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 1.5 g
- Protein: 1.2 g
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