Friday, July 29, 2011
Tomato and Sautéed Vegetable Sauce
2 tablespoons olive oil
1 large onion, chopped (about 2 cups)
1 large zucchini, chopped (about 2 cups)
2 large squash, chopped (about 2 cups)
1 small eggplant, chopped (about 3 cups)
4 cloves garlic, minced (about 2 tablespoons)
1 pound button mushrooms, sliced (about 3 cups)
2 28-ounce cans chopped tomatoes
2 tablespoons tomato paste
2 tablespoons chopped basil
1 tablespoon chopped oregano
1 tablespoon sugar
Salt and freshly ground pepper
In the bottom of a large pot heat olive oil over medium high heat.
Cook the onions in the pot for several minutes. Add the zucchini and squash and cook until the vegetables begin to soften. Add the eggplant and cook until it begins to soften.
Add the garlic and mushrooms and cook for 5 minutes more. Add the chopped tomatoes, tomato paste, basil, oregano, and sugar. Simmer for 15 minutes. Season with salt and pepper.
Serves a crowd; prep time: about 30 minutes.