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Creamy Tomato Sauce Recipe

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This recipe for Creamy Tomato Sauce, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cathy Owens


2 T. Olive Oil
1 c. chopped onions
2 garlic cloves, minced or pressed
1/2 cup grated or minced carrots
1/2 c. diced red or orange bell peppers
1/4 t. salt
1/4 t. ground black pepper
1/2 t. dried oregano
1/2 t. ground fennel
2 T. red wine (optional)
1 28-oz. can diced tomatoes
1/4 c. chopped fresh basil
1/3 c. neufchatel cheese (about 2.5 oz.)

1. Warm the oil in a saucepan on medium-low heat. Add the onions an garlic and cook for about 5 minutes until the onions begin to soften. Add the carrots, bell peppers, salt, black pepper, oregano, fennel, and wine, if using. Cover and cook, stirring occasionally, until the vegetables are quite soft, about 8 minutes.

2. Add the tomatoes and simmer for 10 to 15 minutes, stirring occasionally. Cook covered unless the sauce seems too thin. Stir in the basil and neufchatel. In a blender or food processor, puree the sauce until smooth. Add more salt and pepper to taste.

Zucchini or yellow squash can be used instead of bell peppers, but will make a thinner sauce.
Grated sweet potatoes or winter squash can replace carrots.
Add some chopped fresh fennel.
The sauce can be made without neufchatel.

Personal Notes:
Personal Notes:
Use any time a tomato sauce is needed; this is perfect for over ravioli or gnocchi or whole grain pasta. My kids LOVE this pasta sauce! I dish up some pasta and then dump on the sauce, knowing their getting lots of yummy "hidden" veggies.

Taken from "Moosewood Restaurant Cooking for Health."




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