This week I put together a REAL garden variety tomato sauce. It was chunky and creative, a far cry from the bland, processed Prego. We’ve all had the green pepper kind, the one with mushrooms and the random assorted spice type, but have we considered other vegetables worthy to put in a pasta sauce? It seems taboo, but change and experimentation are not always welcome dinner guests.
This week I invited the neglected canned artichokes and some jolly green beans to my tomato sauce dinner party. They were wildcards; yep, long-shots. Call them what you will; they were excellent additions to a tomato favorite. While tomatoes may have provided the stage, the guest vegetables stole the show.
Vegetable Tomato Sauce
2 T olive oil
1 c onion, diced – separated
2 cloves garlic, minced
1 14.5 oz can of diced tomatoes, with juice
1 small can tomato paste
1 t rosemary
2 t oregano
Salt and pepper – to taste
Handful of canned artichokes, cut off the leaves/hard parts
3 c green beans, cooked [add butter, onions, garlic, s&p….anything you want]
1. In large saucepan, heat oil over medium heat. Sautee onions until translucent.
2. Add in garlic, cook for about 2 min.
3. Add in tomatoes and tomato paste – extra water may be necessary depending on desired thickness. Add spices
4. Add in artichokes and green beans. Heat through.
5. Eat! **Good with chicken, pasta, ground beef or sausage, over eggs…the sky’s the limit.
Makes about 4-5 cups NOMS: 8.5