Country Garden Pasta Sauce
Description
Makes approximately 2 quarts
Ingredients
2 cups chopped onions
1/2 to 3/4 cup butter
2 green peppers, seeded and chopped
3 large celery stalks, chopped
2 cloves garlic, minced
1/2 pound fresh mushrooms, sliced
2 medium zucchini, chopped
12 large fresh tomatoes, peeled and chopped, or 2 28-ounce cans whole tomatoes, chopped and not drained
1 12-ounce can tomato paste
1 tablespoon chopped fresh basil, or 1 teaspoon dried basil
1/2 teaspoon thyme
1 tablespoon chopped fresh oregano, or 1 teaspoon dried oregano
1 bay leaf
2 teaspoons salt or to taste
Freshly ground pepper to taste
1/2 to 3/4 cup butter
2 green peppers, seeded and chopped
3 large celery stalks, chopped
2 cloves garlic, minced
1/2 pound fresh mushrooms, sliced
2 medium zucchini, chopped
12 large fresh tomatoes, peeled and chopped, or 2 28-ounce cans whole tomatoes, chopped and not drained
1 12-ounce can tomato paste
1 tablespoon chopped fresh basil, or 1 teaspoon dried basil
1/2 teaspoon thyme
1 tablespoon chopped fresh oregano, or 1 teaspoon dried oregano
1 bay leaf
2 teaspoons salt or to taste
Freshly ground pepper to taste
Instructions
Sauté onions in 4 tablespoons of the butter for 2 minutes. Add peppers, celery, and garlic, and cook until onions are translucent. Place in a 4- to 6-quart heavy skillet. Add 2 tablespoons of butter to the skillet and add the mushrooms. Saute over medium high heat for 2 to 3 minutes until they have absorbed the butter. Add to the onion mixture. Put the remaining butter into the skillet and add the zucchini. Brown for several minutes and add to the onion mixture. Add the tomatoes, tomato paste, herbs, salt, and pepper. Simmer for 45 minutes to 1 hour. Adjust seasonings. Do not boil.
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