| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Veg05 | 5 | servings | ||
INGREDIENTS
| 3 | c | Packed shredded zucchini |
| 1 | lb | Plum tomatoes; chopped |
| 1 | md | Onion; chopped |
| 1 | Red or green bell pepper; chopped | |
| 1/4 | c | Dry red wine |
| 2 | Garlic cloves; minced | |
| 6 | oz | Canned tomato paste |
| 1/4 | c | Chopped fresh basil |
| Salt and freshly ground pepper |
INSTRUCTIONS
When your garden or farmer's market is overloaded with zucchini and red ripe tomatoes is the time to make this easy sauce. Make several batches, ~f you like, and freeze for another time. Serve over your favorite pasta, with grated Parmesan or Romano cheese on the side. MAKES ABOUT 5 CUPS 1. In a 3 1/2- or 4-quart electric slow cooker, mix together onion, bell pepper, wine, garlic, and tomato paste. 2. Cover and cook on the low heat setting about 7 hours. 3. Stir in the fresh basil. Season with salt and pepper to taste. the zucchini, tomatoes, Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.
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