Healthy Recipes
Authored By:  Catherine A. Brorby, Author of Making the Most of Your Food Allergies
For those times when you want to eat lighter....
Diet Types: Dairy Free, Gluten Free, Vegan, Vegetarian, Wheat Free
Ingredients:
  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 2 cups chopped carrot
  • 2-4 cloves garlic, minced or pressed
  • 1 cup diced zucchini
  • 3-4 cups sliced mushrooms
  • 1 teaspoon basil
  • 1/2 teaspoon Thyme
  • 1/2 teaspoon Marjoram
  • 1/2 teaspoon salt
  • pepper to taste
  • 1 28 ounce can peeled, chopped tomatoes, or
  • 4 cups fresh peeled, chopped tomato
  • 1 teaspoon sugar
  • 2 tablespoons tomato paste, optional (see note)
  • Serves: 8
    Cooking Time: Any
    Instructions:
    Heat oil in a medium saucepan over medium heat. Add vegetables, herbs, salt and pepper, and stir to coat with the oil. Cover the pan and steam the vegetables for about 20 minutes, stirring frequently to keep them from sticking too much. Add the tomatoes and sugar, and simmer partially covered over medim heat for about 30 minutes. Makes about 4 cups. Note: If you want a thicker sauce that will cling to your pasta more, add the tomato paste with the tomatoes and sugar. Nutrition analysis based on 1/2 cup servings.

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