Yield: 9 servings
Measure | Ingredient |
---|---|
2 cups | Chopped onions |
2 \N | 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 |
\N \N | 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