Recipe By : Sherri Vaughn
Serving Size : 20 Preparation Time :0:00
Categories : Pasta Sauces
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lg Onion -- chopped
1 Garlic Clove -- minced
2 Tsp Dried Basil
2 Tsp Dried Tarragon
2 Tsp Fennel Seed
2 Tsp Dried Oregano -- leaves
2 Tbsp Olive Oil
1 C Zucchini -- cut in 1/2" pcs
1/2 Lb Mushrooms -- sliced
1 Med Green Bell Pepper -- chopped
1 C Dry Red Wine
2 Lb Tomatoes, Red Ripe -- peel, core, chop
12 Oz Tomato Paste
1 Tbsp Sugar
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).
Add zucchini, mushrooms and green pepper. Cook until mushrooms are limp,
stirring often, 10 to 15 min.
Add wine, tomatoes, tomato paste and sugar to pan. Bring to a boil over high
heat, then reduce heat to low, cover, and simmer until sauce is thick,
stirring occasionally, about 45 min. Use hot or cool, cover and refrigerate.
