| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauces |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Chopped onion |
| 3 |
lg |
Garlic cloves, minced |
| 4 |
|
Ripe large tomatoes, |
|
|
Chopped (4 cups) |
| 2 |
lg |
Red bell peppers, seeded, |
|
|
Chopped (2 1/2 cups) |
| 2 |
c |
Sliced fresh mushrooms |
| 1/4 |
c |
Chopped fresh basil (or |
|
|
3 tsp dried basil leaves |
| 2 |
ts |
Dried oregano leaves |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Tomato paste |
INSTRUCTIONS
Heat oil in large nonstick skillet over medium-high heat until hot. Add
onion and garlic; cook, stirring occasionally, until onion is soft but not
browned. Stir in remaining ingredients except tomato paste. Bring to a
boil. Reduce heat to medium; cook, uncovered, for 15-20 minutes or until
sauce is thickened and peppers are tender, stirring occasionally. Stir in
tomato paste; heat thoroughly. If thicker sauce is desired, puree all or
part of sauce in blender container or food processor bowl with metal blade.
Serve hot over cooked pasta. Makes 4 Cups
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”