Veggie Pasta Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.33 cup Tomato Sauce 5 large whole (3" dia) Red Ripe Tomatoes 1 cup Squash - Yellow and Zucchini 1 cup Zuccini Squash 1 cup Purple Onion (by NYY_FAN) 4 tbsp Honey 4 tbsp Extra Virgin Olive Oil 1 cup pieces Mushrooms, cooked 28 grams White Wine 1 tbsp (C) Vinegar, White (Gr Value) (by DARRYLE2)
1) Boil large pot of water.
2) Cut an X into tomatoes end and drop them into the boiling water for 2 to 3 minutes until you see the skins begin to slip off.
3) bring tomatoes to a colander; run cold water over them until they are cool enough to handle.
4) Peel off the skins and cut in half.
5) Cut out core and then scoop out most of the seeds.
6) Coarse dice tomatoes.
7) In a saucepan, heat the olive oil over medium heat, then cook the chopped onion and garlic combo until it is soft and translucent.
8) Add the tomatoes, tomato sauce, half of the basil leaves, vinegar, wine, salt and pepper (that you feel comfortable adding), and half the basil, and simmer for about 20 minutes or until the sauce has thickened.
9) Stir in the chopped squash, green zuccini, remaining basil, and mushrooms, cover for 10-12 minutes or until veggies have reached your preferred tenderness.
10) Uncover and let simmer until sauce is thickened and very little liquid remains.
Serving Size: makes (6) 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SATASI.
2) Cut an X into tomatoes end and drop them into the boiling water for 2 to 3 minutes until you see the skins begin to slip off.
3) bring tomatoes to a colander; run cold water over them until they are cool enough to handle.
4) Peel off the skins and cut in half.
5) Cut out core and then scoop out most of the seeds.
6) Coarse dice tomatoes.
7) In a saucepan, heat the olive oil over medium heat, then cook the chopped onion and garlic combo until it is soft and translucent.
8) Add the tomatoes, tomato sauce, half of the basil leaves, vinegar, wine, salt and pepper (that you feel comfortable adding), and half the basil, and simmer for about 20 minutes or until the sauce has thickened.
9) Stir in the chopped squash, green zuccini, remaining basil, and mushrooms, cover for 10-12 minutes or until veggies have reached your preferred tenderness.
10) Uncover and let simmer until sauce is thickened and very little liquid remains.
Serving Size: makes (6) 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SATASI.
Nutritional Info Amount Per Serving
- Calories: 408.8
- Total Fat: 20.6 g
- Cholesterol: 6.1 mg
- Sodium: 614.1 mg
- Total Carbs: 55.8 g
- Dietary Fiber: 8.1 g
- Protein: 9.2 g
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