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Reprinted with permission from the author, Priscilla Feral.
Zucchini-Tomato Sauce for Pasta (p. 90)
Makes about 3 quarts
Ingredients
- 1 large onion, chopped (Vidalia onion if possible)
- 1 clove garlic, minced
- 1 pound zucchini, trimmed and finely chopped in food
processor
- 1/4 cup olive oil
- 5 large, ripe tomatoes, chopped, or 2 (two) 28-ounce cans
whole peeled tomatoes
- 2 teaspoons dried basil
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- one 6-ounce can tomato paste
- 1 to 2 teaspoons of Florida Crystals natural sugar
|
Zucchini-Tomato Sauce for Pasta.
Picture Wanda Embar, Vegan Peace. |
Directions
Sauté onion, garlic, and zucchini in oil until soft; stir in
tomatoes, basil, salt, pepper, and sugar. Add paste. Heat to bubbling; simmer
for 30 minutes, or until sauce thickens. |
