Yield: 9 servings
|2 cups||Chopped onions|
|2||Garlic cloves; finely choppe|
|32 ounces||Canned tomatoes; chopped, no|
|16 ounces||Canned canned tomato sauce -|
|6 ounces||Tomato paste|
|½ teaspoon||Dried oregano|
|½ teaspoon||Dried basil|
|¼ teaspoon||Dried thyme|
|¼ teaspoon||Rosemary; dried and crumbled|
|Salt; to taste|
|16 ounces||Frozen mixed vegetables*|
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. 1⅘á