Vegetable-tomato sauce

Yield: 5 servings

Measure Ingredient
3 cups Packed shredded zucchini
1 pounds Plum tomatoes; chopped
1 medium Onion; chopped
1 \N Red or green bell pepper; chopped
¼ cup Dry red wine
2 \N Garlic cloves; minced
6 ounces Canned tomato paste
¼ cup Chopped fresh basil
\N \N Salt and freshly ground pepper

When your garden or farmer's market is overloaded with zucchini and red ripe tomatoes is the time to make this easy sauce. Make several batches, ~f you like, and freeze for another time. Serve over your favorite pasta, with grated Parmesan or Romano cheese on the side.

MAKES ABOUT 5 CUPS

1. In a 3½- or 4-quart electric slow cooker, mix together onion, bell pepper, wine, garlic, and tomato paste.

2. Cover and cook on the low heat setting about 7 hours.

3. Stir in the fresh basil. Season with salt and pepper to taste. the zucchini, tomatoes,

Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.

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