An attorney writes about stuff she'd rather be doing: cooking, eating, wining, dining and traveling.

Tuesday, August 5, 2008

Chunky Veggie Pasta Sauce

This sauce is great for the Chicken Parmesan recipe below, manicotti, stuffed shells, lasagna, over pasta, etc. If you're making lasagna, you'll need to make it a double.

Double, triple, sextuple this recipe and freeze!

First, riddle me this: how much time do you have?
1 hour or more: 1 14 oz. can of whole tomatoes in juice. I don't think they make these, so get the 28 ouncer and double the recipe!
30 minutes or less: 1 14 oz. can diced tomatoes in juice

After you've met your tomato/time needs, assemble the following:
Olive oil
1 clove garlic, minced
1/2 medium white onion, chopped
1 carrot, peeled and grated
1 tbsp. fresh thyme, minced (1 tsp. dried will suffice)

Heat a good amount of olive oil in a medium pan - I don't measure, so if I were a gambling woman, I'd say about 4 tbsp. But I don't gamble. Eyeball it, it's hard to screw this up.

Add the garlic and saute for a quick minute. Don't let it turn dark brown.
Add the onion and saute until onion is translucent, about 5 minutes
Add the carrots and thyme and continue sauteeing for another 2 minutes
Add the tomatoes and the juice from the can. If using whole tomatoes, crush lightly with the back of a fork.

If using whole tomatoes, simmer for an hour or more. If using diced (which I like to do on weeknights), simmer for 15 minutes or more.

Season with black and crushed red pepper. Add a pinch of salt if necessary.

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