Recipe by internetnut
I have not tried this recipe. I got it from Cornell Cooperative Extension. You'll be amazed at how many uses you will find for this inexpensive vegetarian sauce. Use it for lasagna, as a sauce over chicken,or with ground beef as a traditional sauce for spaghetti. The sauce freezes well.
Top Review by StacyMD187373
Love that this is full of vegetables. Unfortunately my toddler son won't eat it, but DH and I liked it. Got distracted by said son and forgot to add the salt and pepper. Had to add more spices, added another can of tomatoes and a full 15 oz can of tomato sauce. Also had to puree it up so DH wouldn't know about the veggies ;) Made for Zaar Cookbook Tag.
- 1 tablespoon vegetable oil
- 3 cups finely chopped zucchini
- 1 cup chopped onion
- 1⁄2 cup finely chopped carrot
- 2 garlic cloves, minced
- 28 ounces tomatoes
- 8 ounces tomato sauce
- 8 ounces mushroom stems and pieces
- 2 teaspoons dried oregano
- 1 1⁄2 teaspoons dried basil
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
Directions See How It's Made
- In a large saucepan, heat oil over medium-high heat.
- Add zucchini, onion, carrot, and garlic.
- Cook for 10 minutes or until onions are tender.
- Stir frequently.
- Break up tomatoes; add tomatoes and liquid, tomato sauce, mushrooms and liquid, tomato sauce, mushrooms and liquid, and seasonings to cooked vegetables.
- Cover and simmer for 2 hours or until sauce thickened; stir occasionally.
- Beef and Vegetable Sauce Variation: Cook 1/2 pound lean ground beef until brown and crumbly; drain fat. Add to cooked vegetables and cook as recipe directs. Makes 8 servings.