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Home Dish Garden Pasta Sauce

Garden Pasta Sauce

Introduce

Chef :

Mike Borchardt

Garden Pasta Sauce

This is a pasta sauce that is mostly vegetables instead of mostly tomatoes. I've found that people with acid reflux or ulcers can eat pasta with this sauce due to a much lower amount of acid. ~I use is an 8 qt. stock pot for this but a 6 qt. might work. It fills up to about 4 qt. but you will need some space to stir all the ingredients. ~I try to get the squashes, carrots, and tomatoes around 16 ounces (1 pound) but the vegetables themselves can vary in size. ~In case you don't like some of the choices in this recipe you can take out a vegetable and double up on another one or substitute. ~I like to add 2 cans of stewed tomatoes to the sauce so I will return it all to the pot and pour in the cans so I can stir it all together then divide it all up but this can add more acid to the sauce.

Ingredient

Cooking time :

1 hr

Zucchini (Green Squash)

Yellow Squash

Tomatoes (Hot House)

Carrots

Green Bell Pepper

Sweet Yellow Onion

1/3 c

Extra Virgin Olive Oil

1/2 t

Black Pepper

2 T

Mike's Italian Seasoning Mix

2 T

Minced Garlic

1 Can

Tomato Sauce

1 c

Chicken Broth

Cooking instructions

* Step 1

Dice up the onion and bell pepper and set aside separately.

* Step 2

Cube up the yellow squash, zucchini, and tomatoes and put aside in a bowl together.

* Step 3

Slice up the carrots and put in a separate bowl.

* Step 4

Measure out your dry spices and put in a little bowl.

* Step 5

Pour the olive oil into a large stock pot and heat up on medium high heat.

* Step 6

When hot add the onions and stir. Then cover for 3 minutes.

* Step 7

Stir, cover, then let sit for 3 minutes. (This will happen often so make sure to hang around the kitchen.)

* Step 8

Add the bell peppers then stir, cover, let sit for 3 minutes.

* Step 9

Add the garlic. Stir, cover, let sit for 3 minutes.

* Step 10

Add the carrots. Stir, cover, sit for 3 minutes.

* Step 11

Stir, cover, sit for 3 minutes.

* Step 12

Add the rest of the vegetables and all the seasoning. Stir, cover, for 3 minutes.

* Step 13

Stir, cover, for 3 minutes.

* Step 14

Add the tomato sauce. Stir, cover, 3 minutes.

* Step 15

Add the Chicken Broth, stir, cover, let simmer for 20 minutes. Stirring every so often.

* Step 16

Test one of your thickest carrots to see how soft it is. It should be pretty soft but if not... You guessed it! Stir and cover for 5 minutes. HA! You thought I was going to say 3 minutes, but no, you want to do this in 5 minute increments until your carrots are soft.

* Step 17

Remove the pot from the heat.

* Step 18

Ladle into a blender or food processor and blend till smooth. Pour sauce into a large bowl.(The sauce may still be a little lumpy so you may have to repeat process depending on your processor's capacity.)