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Vegetarian Pasta Sauce

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  Onions 3 Medium, chopped
  Green pepper 1 Medium, chopped
  Sweet red pepper 1 Medium, chopped
  Garlic 5 Clove (25 gm), minced
  Olive oil 2 Tablespoon
  Zucchini 3 Medium, chopped
  Yellow summer squash 3 Medium, chopped
  Tomatoes 3 Medium, chopped
  Eggplant 1 Medium, peeled and cubed
  Sliced fresh mushrooms 1⁄2 Pound
  Canned italian crushed tomatoes 56 Ounce (Two 28 Ounce Each Cans)
  Canned tomato paste 6 Ounce (1 Can)
  Canned sliced ripe olives 4 1⁄2 Ounce, drained (Two 2 1/4 Ounce Each Cans)
  Minced basil 1⁄4 Cup (4 tbs)
  Minced oregano 3 Tablespoon
  Minced rosemary 2 Tablespoon
  Italian seasoning 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon

In a Dutch oven, saute onions, peppers and garlic in oil until tender.
Add zucchini, summer squash, tomatoes, eggplant and mushrooms; cook and stir for 5 minutes.
Stir in the remaining ingredients.
Bring to a boil.
Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is thickened.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1921 Calories from Fat 491

% Daily Value*

Total Fat 57 g87.7%

Saturated Fat 8.9 g44.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5778.9 mg240.8%

Total Carbohydrates 342 g114%

Dietary Fiber 97.5 g390.1%

Sugars 111.1 g

Protein 79 g158.3%

Vitamin A 536% Vitamin C 1408%

Calcium 134.3% Iron 242.1%

*Based on a 2000 Calorie diet

Vegetarian Pasta Sauce Recipe