| 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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