Red Sauce with Options

In a large sauté pan add:

• ½ cup olive oil
• 1 large onion --diced

Once the onions smell sweet and are soft add:

• 2 cups shredded carrots
• 4 toes minced garlic (see the note in the sidebar about roasting the garlic)
• 1 tsp sea salt
• 1 tsp black pepper

Option:

• • 2 roasted/seeded/skinned mild or sweet peppers-diced
  • 1 cup minced parsley & celery leaves
  • 1 Tb dried oregano or 2 Tb fresh oregano

After cooking 10 min turn up the heat and add:

• 6-8 cups diced tomatoes

Cook 5 min on a med-high heat.

Turn down heat and add:

4 cups julienned summer squash (peeled and seeded-removing the center pith, a few shakes of salt and placed in a colander to let the water release for 30 min )

Note: Adding the zucchini helps sweeten the tomato sauce and thicken it as well. Plus it adds lots of fiber and flavor!

Option:

• Add 1 cup red wine

Let simmer for 20 min.

Run an immersion blender through the mixture for a pureed texture or leave it chunky.

Adjust the salt before serving.

Options

• Add 1 cup-tightly packed- chopped fresh basil the last 10 min
• Add 1 cup montrachet cheese to sauce for a creamy version

 

Back to The Cascading Kitchen

 Print This Post