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One small or 1/2 large onion, diced small
1/2 green pepper, chopped
2 or 3 medium stalks celery, split & chopped
1/2 medium zucchini, diced small
1/2 cup sun-dried tomatoes (optional)
1/2 cup tofu, diced very small
3 or 4 cloves garlic, minced (optional)
1 can (15 oz.) petite diced tomatoes
1 can (15 oz) tomato sauce
1 can (6 oz.) tomato paste
Garlic salt (season to taste)
Italian herb seasoning (1-2 tsp. or to taste)
In large frying pan or wok on medium heat,
coat entire bottom generously with olive oil and
sauté onions, green pepper, celery, zucchini,
tofu, sun-dried tomatoes and garlic (if used)
stirring and adding more olive oil if needed to
avoid sticking to bottom, until vegetables are well
cooked. Reduce heat to med. low and add can of
diced tomatoes, sauce and paste, stirring into
mixture. Add seasonings, 1/2 tsp. garlic salt and 1
or 2 tsps.. Italian herb seasoning (or substitute
your favorite seasonings). Simmer covered,
stirring occasionally, for 45 - 60 minutes or
reduce heat to low and simmer longer if desired
for thicker sauce. Makes 8-10 cups. Great for
spaghetti or any pasta dish.
or other pasta dishes. We recommend
trying it with whole wheat spaghetti, tricolor
spirals or fettuccine.
Follow cooking instructions on package,
usually adding pasta to boiling water,
returning to boil and cooking uncovered for
9-12 minutes or as preferred. Most pasta is
best when cooked al dente or just enough to
be firm, not soft or mushy. Drain after
cooking but rinsing reduces vitamin content.