Garden tomato sauce, california style pasta

Yield: 24 servings

Measure Ingredient
5 cups Chopped onions
1 tablespoon Minced garlic
¼ cup Olive oil
7 pounds Tomatoes; whole
2 quarts Zucchini; cubed
1 quart Corn kernels
1 tablespoon Salt
1 teaspoon Red pepper flakes; crushed
2 tablespoons Sugar
1⅓ cup Chopped fresh basil
3 pounds Cooked pasta; rotelli

Pantry: Four 28-oz cans of whole tomatoes. Sauté‚onions in oil in a large skillet over medium high heat until softened. Stir in canned tomatoes in their liquid and remaining ingredients, except basil and pasta. Cook 10-15 minutes, stirring occasionally, until thickened. Stir in basil and serve over pasta.

Per serving: 171 Calories (kcal); 3g Total Fat; (16% calories from fat); 5g Protein; 32g Carbohydrate; 0mg Cholesterol; 282mg Sodium Food Exchanges: 1½ Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates Recipe by: California Tomato Commission (July 1996) Converted by MM_Buster v2.0n.

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