Tomato-Vegetable Sauce Recipe

Tomato-Vegetable Sauce

Serves 4

30 minutes or fewer

1. In large pot over medium heat, combine onion, mushrooms and garlic with 1 tablespoon water. Cook, stirring often, until softened, about 4 minutes. 2. Add zucchini, bell pepper, tomatoes, tomato sauce, parsley and any seasonings from the variations below. Cook, uncovered, over medium-low heat, stirring occasionally, 1 hour. Stir in spinach. Cook just until [...]

1 medium onion, chopped
1 lb. mushrooms, sliced
1 clove garlic, minced
2 zucchini, sliced
1 red bell pepper, chopped
28-oz. can crushed tomatoes
15-oz. can chopped or stewed tomatoes
15-oz. can tomato sauce
¼ cup chopped fresh flat-leaf parsley
1 cup spinach, chopped

1. In large pot over medium heat, combine onion, mushrooms and garlic with 1 tablespoon water. Cook, stirring often, until softened, about 4 minutes.
2. Add zucchini, bell pepper, tomatoes, tomato sauce, parsley and any seasonings from the variations below. Cook, uncovered, over medium-low heat, stirring occasionally, 1 hour.
Stir in spinach. Cook just until spinach wilts, 2 to 3 minutes. Serve over potatoes or grains.

Variations:
Italian: Add 1 teaspoon each dried basil and dried oregano. Use Italian-style stewed tomatoes.
Cajun: Add 1 teaspoon dried basil and 1⁄2 teaspoon hot sauce. Use Cajun-style stewed tomatoes.
Mexican: Add 1 teaspoon each dried basil and chili powder. Use Mexican-style stewed tomatoes.