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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

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