Ingredients: |
Ingredients: 3 large cloves garlic, minced
1 medium onion (sweet yellow or white), diced
3 Tsp olive oil
2 lbs hot Italian sausage (optional)
2 medium zucchini (chopped in 2” pieces)
2 large red bell peppers (chopped in 2” pieces)
2 medium summer squash (chopped in 2” pieces)
2 medium carrots (chopped in 1” pieces - optional)
2 Tsp capers (optional)
3 Tsp dried basil
3 Tsp dried oregano
1 bay leaf
1-2 tsp salt to taste
1 tsp hot pepper flakes (or more to taste)
4 quarts plum tomatoes (canned or fresh), skin removed
1 small can tomato paste
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Directions: |
Directions:Using a large Dutch oven style pot (at least 6 qt size) with a lid – Heat 2 Tsp olive oil at medium heat. Add onions and garlic, sweat until onions are translucent (about 3-5 min). If using sausage, remove from casing and add loose sausage to pan and brown at medium heat. Remove sausage, onions & garlic to a separate plate. Add remaining olive oil and vegetables to pan, sauté until slightly browned. Add spice ingredients 9-13 and sauté for 1-2 min to extract spices. Add tomatoes and paste. Stir in sausage mixed and bring to a simmer. Cover the pot and turn heat down to low. Simmer for 1-2 hours stirring and tasting to be sure the sugars have come forth from the vegetables.
Serve with pasta of choice and freshly grated parmesan cheese.
Notes:
1.This recipe can be vegetarian if desired, by simply leaving out the hot sausage.
2. If using fresh tomatoes, prepare by blanching and removing skins.
3. Fresh tomatoes or those that are not salted may need additional salt – to taste.
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This recipe for Light Summer Spaghetti Sauce is from