Grandma Montella's Zucchini Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
28-oz can of tomato puree2 6-oz cans of plain tomato paste, no salt addedsmall to medium onion, choppedoregano (maybe a generous Tbsp - to taste)12-15 leaves basil, fresh or dried, to tasteTbsp fennel seed, to taste1 tsp minced garlicTbsp olive oil4 small zucchini (small ones are more tender and don't take as long to cook)bell pepper, optional
If you're using bell pepper, chop it and saute in olive oil. When it starts to get soft, add onion. Add fennel and garlic after a minute. When the onion's soft, add tomato puree, paste and herbs. Don't add salt; it's bad for you. Let simmer for 45 minutes while you slice the zucchini, leaving the skin on (they hold together better). Toss the slices in the sauce and let cook until soft.
Makes about 48 ounces (nutritional info is per ounce of sauce). You can freeze it -- zucchini will get mushy, but it won't hurt the taste.
Number of Servings: 48
Recipe submitted by SparkPeople user ELENASAN.
Makes about 48 ounces (nutritional info is per ounce of sauce). You can freeze it -- zucchini will get mushy, but it won't hurt the taste.
Number of Servings: 48
Recipe submitted by SparkPeople user ELENASAN.
Nutritional Info Amount Per Serving
- Calories: 18.8
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 12.0 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 0.7 g
- Protein: 0.5 g
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