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Prep 15 mins
Cook 2 hrs
A delicious and inexpensive side dish to go with meat or chicken and rice. Vegetable simmered in tomato-based homemade sauce. Vegetables can be anything that can be cut up and simmered, or any combination. Suggestions: potato, caulifower, eggplant, zucchini, green beans. We learned the basic cooking technique from Afghan friends and vary it to our mood.
- 4 large onions
- 1⁄2-1 head garlic
- 1⁄8-1⁄4 cup extra virgin olive oil
- 2 quarts chopped fresh tomatoes or 2 quarts canned tomatoes
- 1 teaspoon sugar
- salt & fresh ground pepper
- 2 cups water or 2 cups broth
- 2 -3 cups vegetables, cut into very large pieces
- lime juice (optional)
- red chili peppers or cumin or turmeric or thyme or basil
- Put onion and garlic into food processor. process until coarsely chopped.
- Saute in olive oil until onions are tender.
- Add tomatoes. Simmer 1 hour or more, until tomatoes are cooked and juice reduces.
- Add pinch of sugar, salt and pepper to taste.
- USE 1 cup for vegetables and STORE the rest in refrigerator/freezer for other uses.
- It is important not to skimp on the onions and garlic. It will be too tomatoey otherwise.
- Add vegetables and desired seasonings to the 1 cup sauce and broth. Simmer in pot over very low heat until vegetables are tender and have absorbed the sauce flavor.
- Add vegetable that take longest to cook first and then potatoes and other quicker cooking vegetable later.
- This is one of our favorite ways to eat cauliflower. Try it.
- This dish often has split yellow peas to add body and protein, delicious.