October 29, 2013

Vegetable Pasta Sauce

This recipe comes from the Rival Crock Pot Cook Book, but next time I make it, I think I will stick to the stove. The vegetables were overdone for my taste. So it is worth trying again.

2  14 1/2 oz cans diced tomatoes, undrained
1  14 1/2 oz can whole tomatoes, undrained
1 1/2 cups sliced mushrooms
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 small yellow squash, cut into 1/4 inch slices
1 small zucchini, cut into 1/4 inch slices
1 6 oz can tomato paste
4 green onions, sliced
2 T dried Italian seasoning
1 T chopped fresh parsley
3 cloves of garlic, minced
1 t salt
1 t red pepper flakes (optional)*
1 t black pepper*

Combine all ingredients in slow cooker, stirring to blend. Cover, cook on LOW 6-8 hours. Serve over pasta.**

*The amount of pepper made this sauce too hot for our taste, so I will cut both in half next time.
**Try cooking on stove for about 1 hour, adding squash slices during last 20 minutes

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