Pasta Sauces: Tomato Sauce by Recipe Cottage

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	Tomato Sauce

		Red pepper sauce Vegetable sauce From: Shawn Wilson <shawn4@atcon.com> Subject: Vegetable Spaghetti Sauce Does anybody have any good vegetarian spaghetti sauce recipes? Here are three, all of them original. Tomato Sauce (very rich and tomatoey) 2 cans tomato puree with nothing added (basil, etc.) 2 carrots, grated 3 cloves garlic, sliced 2 T pignoli 2 t rosemary olive oil salt to taste Coat the bottom of a saucepot with oil. Saute garlic until just about to turn golden. Add carrots, pignoli, rosemary, and saute two more minutes. Add puree, and 1-1/2 cans water and stir. Simmer down until thick, stirring occasionally (about 3 hours). Salt to taste only after sauce is thick enough, and then cook ten more minutes. Red pepper sauce 4 large red bell peppers 4 medium plum tomatoes water cream (if ovo-lacto vegetarian; otherwise, omit) Wash, seed, and quarter peppers. Core and quarter tomatoes, removing seeds. Put all in large pot with about a cup of water, and cook on low heat, covered, until skins separate from peppers and tomatoes. Cool and remove all skins. Blend or process to make smooth sauce. Before serving, add cream or half and half to taste, and heat briefly on low. This is especially good on vegetable ravioli. Vegetable sauce 2 yellow summer squash 2 zucchini 4 ripe tomatoes 2 cloves garlic 1 red bell pepper 1 orange or yellow bell pepper 1 can tomato paste 1 T olive oil 1/2 cup water Remove skins from tomatoes by immersing in boiling water for 1 minute and then peeling. Chop coarsely. Slice zucchini and squash into rounds about 1/4 inch thick. Wash and seed peppers, and slice lengthwise into 1/2 inch strips. Slice garlic. Saute garlic in oil until just golden, and add vegetables and water. Cook covered until almost soft, and then add paste. You may need more water. Cook until tender. All of these are better when served with grated parmesan or romano, but work well without it too. Mangia! Vicki