| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Sauces, Vegetables, Prodigy, Dec., Fatfree |
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 |
ts |
Dried oregano |
| 1/2 |
ts |
Dried basil |
| 1/4 |
ts |
Dried thyme |
| 1/4 |
ts |
Paprika |
| 1/4 |
ts |
Rosemary; dried and crumbled |
| 1 |
ts |
Sugar |
| 1/8 |
ts |
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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