| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Dec., Fatfree, Prodigy, Sauces, Vegetables |
9 |
Servings |
INGREDIENTS
| 2 |
c |
Chopped onions |
| 2 |
|
Garlic cloves, finely choppe |
| 32 |
oz |
Canned tomatoes, chopped no |
| 16 |
oz |
Canned canned tomato sauce – |
| 6 |
oz |
Tomato paste |
| 1/2 |
t |
Dried oregano |
| 1/2 |
t |
Dried basil |
| 1/4 |
t |
Dried thyme |
| 1/4 |
t |
Paprika |
| 1/4 |
t |
Rosemary, dried and crumbled |
| 1 |
t |
Sugar |
| 1/8 |
t |
Pepper |
|
|
Salt, to taste |
| 16 |
oz |
Frozen mixed vegetables* |
INSTRUCTIONS
A simple package of frozen vegetables makes this one of our favorite
and most interesting pasta sauces. This recipe makes a lot and you'll
be glad. * Broccoli, cauliflower and carrots or whatever you prefer.
In a large nonstick saucepan over medium heat. Add onions and garlic.
Cook 5 min stirring frequently. Add remaining ingredients, mixing
well. Bring mixture to a boil and reduce heat to low, cover and simmer
30 min or until vegetables are tender. Serve over your favorite shape
of pasta. Nutrition (per serving): 112 calories Total Fat 1 g (6% of
calories) : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith.
1.80á File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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