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. Saut‚ 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.
~ - - - - - - - - - - - - - - - - - Recipe By : California Tomato Commission (July 1996)