About: Quick-n-Dirty Vegetable Sauce

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For a couple of zucchini and 12 oz of mushrooms, one standard can (16 oz?) of sauce is enough. Good veggies for this: mushroom, zucchini, broccoli, spinach, artichoke heart, green bean, acorn squash. Peppers and onions added to the sauté overwhelm the whole dish for me, making it taste like a big pepper (rather than a big tomato which is what I want it to taste like).

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rdfs:label	Quick-n-Dirty Vegetable Sauce
rdfs:comment	For a couple of zucchini and 12 oz of mushrooms, one standard can (16 oz?) of sauce is enough. Good veggies for this: mushroom, zucchini, broccoli, spinach, artichoke heart, green bean, acorn squash. Peppers and onions added to the sauté overwhelm the whole dish for me, making it taste like a big pepper (rather than a big tomato which is what I want it to taste like).
dcterms:subject	Better Digestion Recipes Broccoli Recipes Mushroom Recipes Basil Recipes Oregano Recipes Garlic Recipes Sauce Recipes Acorn squash Recipes Tomato sauce Recipes Tomato paste Recipes Green bean Recipes Artichoke Recipes Lentil Recipes
abstract	For a couple of zucchini and 12 oz of mushrooms, one standard can (16 oz?) of sauce is enough. Good veggies for this: mushroom, zucchini, broccoli, spinach, artichoke heart, green bean, acorn squash. Peppers and onions added to the sauté overwhelm the whole dish for me, making it taste like a big pepper (rather than a big tomato which is what I want it to taste like). The Saturday afternoon way to get good veggies in sauce (a sauté pan, a pot, a blender, another pot for skinning tomatoes): if I have time I start my tomato sauce by simmering 3 oz of sun-dried tomatoes and a head or two of whole garlic cloves (uncut garlic, cooked before processing, has a much milder taste than garlic that is cut before cooking). A handful of dried sweet red pepper flakes added to this is also good. Once everything is cooked/rehydrated, I purée it, return it to the pot, add sauteed veggies plus several large peeled/seeded/chopped tomatoes. Also rosemary, basil, oregano, thyme, bay leaves, etc. in random quantities, usually a couple of bay leaves and a couple of teaspoons of each of the dried herbs, and a big wad of fresh basil leaves (hydroponic basil, found year-round in central IL grocery stores). Simmer this until it tastes done. If it's thin, add a little more water and it's soup, if thick, add a little tomato paste and it's spaghetti sauce. I've also put lentils in this and called it minestrone.

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