Garden pasta sauce (vegan)
9 servings
Ingredients
| Quantity | 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* |
Directions
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