Ross homemade vegetarian spaghetti sauce: 1 cup mixture of equal proportion of onion, sweet peppers, and celery chopped finely. (The holy trinity according to Emeril Lagasse. :) I cheated and bought it already made up) 4 oz. fresh mushrooms diced in 1/4 inch squares. 1 small to medium zucchini quartered and sliced into quarter inch thick pieces. 1 2.25 oz. can sliced black olives, drained. 1 heaping TBS minced garlic. Oregano(amount to be determined by eye) Olive oil (as needed) 1 14.5 oz. can of diced tomatoes with Italian seasoning 1 6 oz. can of tomato paste Some source of spicy heat such as crushed red peppers to taste(completely optional depending on taste. I used a quarter jar of leftover Pain is Good salsa. :) ) In a large skillet add enough olive oil to saute the fresh veggies, add veggies and garlic. Sprinkle with a light to medium coat of Oregano, enough so that you can easily see the oregano but not enough to completely cover any sign of veggies. :) Saute until done. Add the canned ingredients and simmer 15 to 30 minutes. I usually start the spaghetti water around the same time and add spaghetti when it comes to a boil and cook to desired tenderness and serve them both at the same time. Enjoy!
Posted on: Sat, 09 Aug 2014 03:21:12 +0000