INGREDIENTS

INSTRUCTIONS

Grate copious amounts of garlic and saute in a squirt of Pam spray until
brown.  Sprinkle in some rosemary and oregano.  Add veggies and some water
and saute.  Add some fresh basil leaves if you have them, and saute until
they just wilt. Add a sufficient amount of canned tomato sauce and a little
tomato paste to achieve the texture you want. For a couple of zucchini and
12 oz. of mushrooms, one standard can (16 oz?) of sauce is enough.
Good veggies for this: mushroom, zucchini, broccoli, spinach, artichoke
heart, green bean, acorn squash. Peppers and onions added to the saute
overwhelm the whole dish for me, making it taste like a big pepper (rather
than a big TOMATO which is what I want it to taste like).
The Saturday afternoon way to get good veggies in sauce (a saute pan, a
pot, a blender, another pot for skinning tomatoes):
if I have time I start my tomato sauce by simmering 3 oz. of sundried
tomatoes and a head or two of whole garlic cloves (uncut garlic, cooked
before processing, has a much milder taste than garlic that is cut before
cooking).  A handful of dried sweet red pepper flakes added to this is also
good.  Once everthing is cooked/rehydrated, I puree it, return it to the
pot, add sauteed veggies PLUS several large peeled/seeded/chopped tomatoes.
Also rosemary, basil, oregano, thyme, bay leaves, etc. in random
quantities, usually a couple of bay leaves and a couple of teaspoons of
each of the dried herbs, and a big wad of fresh basil leaves (ADM
hydroponic basil, found year-round in central IL grocery stores). Simmer
this until it tastes done. If it's thin, add a little more water and it's
soup, if thick, add a little tomato paste and it's spaghetti sauce. I've
also put lentils in this and called it minestrone.
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas). Fatfree Digest
[Volume 9 Issue 49] Aug. 9, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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