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Gingered Peach Sauce
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Vegetable Pasta Sauce
Yield: Makes 4 to 6 servings
Ingredients:
2
cans (about 14 ounces each) diced tomatoes
1
can (about 14 ounces) whole tomatoes, undrained
1-1/2
cups sliced mushrooms
1
medium red bell pepper, diced
1
medium green bell pepper, diced
1
small yellow squash, cut into 1/4-inch slices
1
small zucchini, cut into 1/4-inch slices
1
can (6 ounces) tomato paste
4
green onions, sliced
2
tablespoons Italian seasoning
1
tablespoon chopped parsley
3
cloves garlic, minced
1
teaspoon salt
1
teaspoon red pepper flakes (optional)
1
teaspoon black pepper
Hot cooked pasta
Parmesan cheese and fresh basil (optional)
Preparation:
1.
Combine all ingredients except pasta, parmesan cheese and basil in slow cooker, stirring until well blended. Cover; cook on LOW 6 to 8 hours. Serve over cooked pasta. Garnish with Parmesan cheese and fresh basil.
This recipe appears in:
Savory Sauces
