Vegetarian Pasta Sauce Recipe
Ingredients
| Onions | 3 Medium, chopped | |
| Green pepper | 1 Medium, chopped | |
| Sweet red pepper | 1 Medium, chopped | |
| Garlic | 5 Clove (5gm), minced | |
| Olive oil | 2 Tablespoon | |
| Zucchini | 3 Medium, chopped | |
| Yellow summer squash | 3 Medium, chopped | |
| Tomatoes | 3 Medium, chopped | |
| Eggplant | 1 Medium, peeled | |
| Mushrooms | 1/2 pound | |
| Tomatoes | 2 Can (10oz), crushed | |
| Tomato Paste | 1 Can (10oz) | |
| Ripe olives | 2 Can (10oz), drained | |
| Basil | 1/4 Cup (16 tbs), minced | |
| Oregano | 3 Tablespoon, minced | |
| Rosemary | 2 Tablespoon | |
| Italian seasoning | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon |
Directions
In a Dutch oven, saute onions, peppers and garlic in oil until tender.
Add zucchini, summer squash, tomatoes, eggplant and mushrooms; cook and stir for 5 minutes.
Stir in the remaining ingredients.
Bring to a boil.
Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is thickened.
Add zucchini, summer squash, tomatoes, eggplant and mushrooms; cook and stir for 5 minutes.
Stir in the remaining ingredients.
Bring to a boil.
Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is thickened.
Chef
