Judiths Sweet & Hot Italian Vegetable Sauce

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 130.5
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 169.6 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 6.1 g
  • Protein: 4.1 g

View full nutritional breakdown of Judiths Sweet & Hot Italian Vegetable Sauce calories by ingredient


Introduction

Use over pasta or rice or as a base to vegetable soup. It has a slightly sweet flavor and a mild hot spicy taste which can be increased or deleted by adapting the amount of fresh Jalepano pepper. Use over pasta or rice or as a base to vegetable soup. It has a slightly sweet flavor and a mild hot spicy taste which can be increased or deleted by adapting the amount of fresh Jalepano pepper.
Number of Servings: 8

Ingredients

    Olive Oil, 2 tbsp
    Garlic, 6 - 10 cloves chopped
    Medium Sweet Onion, raw, 1 cup, chopped
    Cauliflower (or Brocolli), 1 medium (3- 4 cups) chopped
    Carrots, raw, 1 cup, grated or finely chopped
    Eggplant Medium to Large , peeled and cubed
    Cabbage (Napa or other: 1-2 cups), chopped
    Hunts Whole Peeled Plum Tomatoes, 28 oz
    Pastene Crushed Tomatoes, red, ripe, canned, 28 oz
    Mushrooms, fresh, 1 cup, pieces or slices
    Peppers, sweet, red, fresh, .5 cup, sliced
    1/2 Red Onion cut in eighths or sixteenths
    Jalapeno Peppers, .5 pepper
    Baby Spinach, fresh, 1 cup
    Basil, fresh bunch or at least 15 leaves
    Pinot Grigio Wine 1 cup (white): suggested brand -
    Barefoot brand with Citrus and Jasmine flavors

Tips

The Pinot Grigio wine is a significant part of this recipe
to achieve a subtle sweet mix of flavors. Preparing ahead a day adds to this flavoring process. Serve over small individual serving of pasta or rice with any protein source such as lamb or fish or add the protein to the sauce with additional water to make a soup.


Directions

Pre-cook garlic and Sweet Onion, adding in Cauliflower, Brocolli, Carrot and finally Eggplant, mushrooms, cabbage, peppers and canned tomatoes. Before putting
in the oven add remaining ingredients, cook at 350 F for
1 hour or less if ingedients have been pre-cooked for more than about 15 minutes. Be sure to use fresh vegetables and spices when you can.

Serving Size: 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user SPARKERONE.