When your garden or farmer's market is overloaded with zucchini and red ripe tomatoes is the time to make this easy sauce. Make several batches, if you like, and freeze for another time. Serve over your favorite pasta, with grated Parmesan or Romano cheese on the side.
Ingredients
3 cups packed shredded zucchini
1 pound plum tomatoes, chopped
1 medium onion, chopped
1 red or green bell pepper, chopped
1/4 cup dry red wine
2 garlic cloves, minced
1 (6 ounce) can tomato paste
1/4 cup chopped fresh basil
Salt and freshly ground pepper
Steps
1. In a 3 1/2 or 4 quart electric slow cooker, mix together the zucchini, tomatoes, onion, bell pepper, wine, garlic, and tomato paste.
2. Cover and cook on the low heat setting about 7 hours.
3. Stir in the fresh basil. Season with salt and pepper to taste.
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