Mixed Vegetables In Tomato Sauce Recipes

BRIAM (GREEK MIXED VEGETABLES IN TOMATO SAUCE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place three of the tomatoes, the 1/2 cup olive oil, red wine vinegar, sugar, parsley, mint, basil, oregano, capers, and garlic in the bowl of a food processor and process to create a fresh tomato sauce. Season with salt and black pepper; set aside. Chop the remaining tomato; set aside.
• Heat the 2 tablespoons olive oil in a skillet over medium heat, and cook and stir the onions until slightly golden, about 10 minutes.
• Stir together the onions, potatoes, eggplant, zucchini, bell peppers, okra, the reserved chopped tomato, and the fresh tomato sauce, and place the mixture in a large baking pan. If needed, stir in a little water so that the vegetables are just covered with sauce.
• Bake in the preheated oven until all vegetables are tender, about 1 hour.

MIXED VEGETABLES IN TOMATO SAUCE

Steps:

• In a wok, heat oil and fry the garlic together with the onion for 1 minute. Add the tomato sauce and water and bring to a boil
• Add the chopped Chinese cauliflower and simmer for 5 minutes or until cooked.
• Add the chopped Green Beans and simmer for 3 minutes.
• Add the Chinese petsai cabbage and cabbage and simmer for 1 minute.
• Add the Firm Tofu and simmer for 1 minute
• Season with Ground Oregano Leaves and Ground Basil Leaves.

VEGGIE-PACKED TOMATO SAUCE RECIPE BY TASTY

Steps:

• In a large pot at medium-high heat, add the olive oil and carrots to the pot. Cook the carrots for about 10 minutes until they start to brown slightly.
• Next add the chopped onion, red bell pepper, celery, garlic, oregano, basil, salt, and pepper to the pot and cook until the vegetables are caramelized and tender.
• Add the tomato paste, stir it into the vegetables, and allow the tomato paste to brown deeply. It should be very aromatic before moving forward.
• Add the canned tomatoes and water, bring the sauce to a boil, and then reduce to a simmer. Simmer the sauce for at least 1 hour.
• Add the sauce to a blender in batches or use an immersion blender to puree the sauce to your desired consistency.
• Let the sauce cool completely and then pour the sauce into freezer-safe bags. Place the bags into a leak-proof container/tray, and freeze for up to one month.
• Reheat the frozen sauce with ½ cup (120 ml) of water in a pot until it comes to a boil and then use as desired.
• Enjoy!

MIXED VEGETABLES IN A SPICY TOMATO SAUCE

Steps:

• Preheat oven to 450F.
• In a casserole put in the aubergine, zucchini, onion and mushrooms.
• Mix the rest of the ingredients with the tomato paste and the water Pour over the vegetables and mix well.
• Bake in preheated oven till the aubergine is tender, (approx. 45 mins) stirring occasionally.
• Add water as necessary if reqd, but the dish should turn out relatively dry, and slightly browned at the edges.

PENNE WITH VEGETABLES IN TOMATO-BASIL SAUCE

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook onion and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes and tomato sauce. Cook 5 minutes.
• Stir in zucchini and basil; reduce heat to medium. Cook about 5 minutes, stirring occasionally, until sauce is desired consistency. Stir in parsley. Serve over pasta. Sprinkle with cheese.