Garden tomato sauce, california style pasta
24 servings
Ingredients
| Quantity | 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 |
Directions
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.