1. In 4 or 5 quart pan over medium heat, cook onion, garlic, basil, tarragon, fennel and oregano in oil stirring often, until onion is limp (10-15 min).
2. Add zucchini, mushrooms and green pepper. Cook until mushrooms are limp, stirring often, 10 to 15 minutes Add wine, tomatoes, tomato paste and sugar to pan.
3. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until sauce is thick, stirring occasionally, about 45 minutes Use hot or cool, cover and refrigerate.
Comments on Vegetable Pasta Sauce Recipe:
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This recipe is low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 68% of your daily recommended intake per serving. This recipe is high in Vitamin C with 155% of your daily recommended intake per serving. This recipe is high in Vitamin E with 23% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Mushroom, Bell Pepper, Tomato, Sulfites, Garlic, Natural Sweeteners, Alcohol, Onion, Olive Oil allergies.