Zippy lasagna or pasta sauce
0
- Prep Time15 min
- Total Time15 min
- Makes9 cups (2.25 L) sauce
© Royalty-Free/Masterfile
Ingredients
2 medium onions
1 tbsp vegetable oil
2 large garlic cloves, minced
2 large bell peppers, 1 red and 1 green
1 to 2 small jalapenos, seeded and finely chopped, or 1 tsp hot-red-chili-flakes (optional)
4 beefsteak or 6 plum tomatoes
1/4 cup shredded fresh basil
700- or 750-mL jar flavourful tomato sauce, about 3 cups
1/2 tsp salt, optional
1/2 tsp freshly ground black pepper, optional
1 to 3 tsp granulated sugar, optional
Instructions
Chop onions. Heat oil in a large wide saucepan set over medium heat. Add onions and garlic. Sauté, stirring often, for about 5 minutes. Meanwhile, thinly slice sweet peppers and add along with jalapeños, if using.
Slice unpeeled tomatoes in half. Squeeze out seeds and juice. Coarsely chop pulp and add to saucepan. Increase heat to medium-high. Slice zucchini in half lengthwise, then thinly slice. Stir into tomato mixture, along with basil and spaghetti sauce. Stir often, uncovered, until piping hot, about 15 minutes. Taste and add salt, pepper and sugar, if needed.
Nutrition (per serving)
Calories 131, Protein 3.1g, Carbohydrates 22.9g, Fat 4.1g, Fibre 4.1g, Sodium 415mg.
Love home-made lasagna but dread the time it takes to make? Follow these steps for an easy veggie-packed lasagna or pasta sauce.
Quantity
9 cups (2.25 L) sauce is enough for 1 lasagna. 3 cups (750 mL) will coat 1 lb (500 g) pasta.
Freezer tips
If freezing, cool to room temperature and ladle into clean freezer containers, leaving a 1inch (2.5 cm) headspace. Cover tightly and freeze for up to 2 months.
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