Slow Cooker Gardener's Sauce 2 medium onions -- finely chopped 1 tablespoon finely chopped garlic 1 tablespoon finely chopped fresh rosemary 1 tablespoon finely chopped fresh thyme 1 pinch crushed red pepper 1/3 cup olive oil 1/2 cup dry white wine 2 small zucchini -- finely chopped 1 medium eggplant -- finely chopped 1 medium carrot -- finely chopped 1 medium celery rib -- finely chopped salt and freshly-ground black pepper 1/4 cup chopped fresh basil -- or parsley
In a medium skillet, cook the onions, garlic, herbs, and crushed red pepper in the oil over medium heat, stirring occasionally, until tender but not browned, about 10 minutes. If the onion starts to color, add a tablespoon or two of water and lower the heat slightly. add the wine and simmer for 1 minute. Scrape the mixture into the slow cooker. Add the remaining vegetables and salt and pepper to taste. Cook on high for 3 hours or on low for 6 hours, or until the vegetables are soft. If the sauce looks too thin, remove the cover for the last 30 minutes. Stir in the basil or parsley. Makes 5 one-cup servings. AuthorNote: a garden full of vegetables takes the place of meat in this spicy, summery pasta sauce. There is quite a lot of chopping to do, but most of it can be done in the food processor. Serve with fettucine, penne, or bow ties and grated Parmigiano-Reggiano. Cuisine: "Italian" Source: "The Italian Slow Cooker by Michele Scicolone, 2010." S(Formatted by Chupa Babi): "Feb 2010" Yield: "5 cups" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 206 Calories; 15g Fat (66.0% calories from fat); 3g Protein; 14g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 20mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 3 Fat. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
