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Jorj Morgans Tomato and Sauteed Vegetable Pasta Sauce
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By Jorj Morgan
Posted July 23rd, 2007
This article is reprinted with permission from At Home in the Kitchen: The Art of Preparing the Foods You Love to Eat, by Jorj Morgan, (2001, Cumberland House Publishing)
At Home in the Kitchen: The Art of Preparing the Foods You Love to Eat
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Servings: 14
Author Notes: Jorj uses this sauce to make her Vegetable Lasagna, but it's also a good all-purpose pasta sauce.

Recipe Note from Jorj Morgan: This pasta sauce is full of healthy vegetables. Be sure that you chop each vegetable the so that the pieces are uniform in size. This makes for a presentation that is attractive as it is delicious.
Ingredients: 2 tablespoons olive oil
1 large onion, chopped, about 2 cups
1 large zucchini, chopped, about 2 cups
2 large squash, chopped, about 2 cups
1 small eggplant, chopped, about 3 cups
4 garlic cloves, minced, about 2 tablespoons
1 pound button mushrooms, sliced, about 3 cups
2 cans (28 ounces each) chopped tomatoes
2 tablespoons tomato paste
2 tablespoons chopped basil
1 tablespoon chopped oregano
1 tablespoon sugar
salt and freshly ground pepper to taste
Instructions: 1. Heat the olive oil in the bottom of a large pot over medium high heat.

2. Cook the onions in the pot for several minutes.

3. Add the zucchini and squash and cook until the vegetables begin to soften.

4. Add the eggplant and cook just until it begins to soften.

5. Add the garlic and mushrooms and cook for 5 minutes more.

6. Add the chopped tomatoes, tomato paste basil, oregano and sugar. Simmer for 15 minutes. Season with salt and pepper.



 

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