"Zucchini Mix" In Tomato Sauce
Recipe: #6242
August 16, 2012
Categories: Sauce, Tomato/Red Sauces, Side Dishes, Tomato, Celery, Fat Free, Kosher Low Cholesterol, Low Fat, No Eggs, Vegan, Vegetarian, Fresh Tomatoes, Zucchini, more
"This is a good base for pasta or pizza sauce. When thawed, add garlic, herbs and cheese and away you go. This also works well with canned tomatoes."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (271.3 g)
- Calories 83.7
- Total Fat - 4 g
- Saturated Fat - 0.6 g
- Cholesterol - 0 mg
- Sodium - 461.1 mg
- Total Carbohydrate - 11.4 g
- Dietary Fiber - 3.1 g
- Sugars - 8.4 g
- Protein - 2.6 g
- Calcium - 35.9 mg
- Iron - 0.8 mg
- Vitamin C - 37.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Chop or partially puree tomatoes to your liking.
Step 2
Heat oil in large pan and add onion and celery, saute for about 10 minutes or until onion and celery are soft.
Step 3
Add zucchini and cook until soft.
Step 4
Add tomatoes, sugar and salt.
Step 5
Bring to boil, and turn down to a simmer.
Step 6
Simmer for 30 minutes.
Step 7
Cool and pack into freezer containers.
Step 8
Freeze up to 3 months.
Tips
No special items needed.
3 Reviews
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