Garden Tomato Sauce
- 2-1/2 cups chopped onions
- 1/2 Tbsp. minced garlic
- 1/8 cup olive oil
- 2 28-oz. cans California tomatoes, whole
- 1 qt. cubed zucchini
- 1/2 qt. corn kernels
- 1/2 Tbsp. salt
- 1/2 tsp. crushed red pepper flakes
- 1 Tbsp. sugar
- 2/3 cup chopped fresh basil
- 1.5 Lbs. cooked rotelli pasta
Saute onions in oil in a large skillet over medium high heat until softened. Stir in canned tomatoes in their liquid and remaining ingredients, except basil and pasta. Cook 10-15 minutes, stirring occasionally, until thickened. Stir in basil and serve over pasta. Yields 12 servings.
Source:
California Tomato Commission
View more recipes, articles, questions, tips or tutorials.
|
|
|