garden vegetable spaghetti sauce (pareve)
Good morning,
I can hardly believe that today is the 17th of September. I woke up to the warm, orange sun piercing through my window this morning- a reminder that fall is here. I absolutely love this season, lush green colours turn to hearty reds, oranges, and yellows. The best time to stock up on summer produce is now!
This morning I looked in my pantry to see what ingredients were available to me. I knew that I had an abundance of garden vegetables. Here's what I came up with: a rich and hearty tomato sauce with A LOT of fresh vegetables. Instead of using spaghetti noodles, I prepared Cappellini noodles for this dish because they are finer in texture, and therefore slightly more subtle. This vegetable medley will leave a wonderful aroma in your kitchen, while you relax and enjoy one serving of vegetables in each cup of this healthy sauce!
This recipe is pareve (also happens to be vegan).
Ingredients:
1/8 cup olive oil
1 cup onion, finely chopped
3 garlic cloves, minced
1 cup carrots, grated
1 cup green pepper, finely chopped
1 cup zucchini, sliced then quartered
9 cups tomatoes, washed and cut into chunks
2 tbsp salt
2 tsp black pepper
2 tsp dried parsley flakes
1 tsp dried basil
1 tsp dried thyme
Optional basil leaves for garnish
Directions:
1. In a medium stock pot, heat olive oil over low heat for 2-3 minutes. Add in the onion and garlic and sauté until onions begin to soften.
2. Add in the carrots, green pepper, and zucchini. Cook until vegetables begin to soften, about 7-9 minutes, stirring often.
3. Increase heat to medium or high, add in tomatoes, salt, pepper, and herbs. Bring mixture to a boil, stirring occasionally. Reduce heat, cover with lid and allow to stew for 2.5 hours. Stir every half-hour to prevent vegetables from sticking to the pot.
4. Remove from heat and allow to cool before serving. Top pasta with optional basil leaves before serving.
*This sauce can be stored in the fridge for up to two weeks. Store leftovers in the freezer in airtight containers.
