VEGETARIAN PASTA SAUCE

Vegetarian Pasta Sauce image

Loaded with fresh vegetables and herbs, this hearty, meatless sauce is a perfect way for gardeners to make delicious use of their harvest. "You can add some of your favorite red wine to the sauce during the cooking process, if you wish." -Jerry Tamburino Sacramento, California

Provided by Taste of Home

Categories Dinner

Time 2h30m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 19

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Ingredients

3 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
2 tablespoons olive oil
5 garlic cloves, minced
3 medium zucchini, chopped
3 medium yellow summer squash, chopped
3 medium tomatoes, chopped
1 medium eggplant, peeled and cubed
1/2 pound sliced fresh mushrooms
2 cans (28 ounces each) Italian crushed tomatoes
1 can (6 ounces) tomato paste
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/4 cup minced fresh basil
3 tablespoons minced fresh oregano
2 tablespoons minced fresh rosemary
2 teaspoons Italian seasoning
1-1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

In a Dutch oven, saute the onions and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the zucchini, summer squash, tomatoes, eggplant and mushrooms; cook and stir for 5 minutes., Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is thickened.

Nutrition Facts : Calories 131 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 705mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 6g fiber), Protein 5g protein.

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