Yield: 5 servings
|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.