Garden pasta sauce (vegan)

Yield: 9 servings

Measure Ingredient
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 Paprika
¼ teaspoon Rosemary; dried and crumbled
1 teaspoon Sugar
⅛ teaspoon Pepper
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

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