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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This vegetable sauce is a practical dish for vegetarians, vegans and for those who observe Lent. Ingredients:
2 medium tomatoes |
1 onion |
2 carrots (peeled) |
1 red bell pepper |
8 ounces tomato sauce |
1 tablespoon sun-dried tomatoes or 1 tablespoon tomato paste |
3 stalks celery |
2 stalks green onions or 2 stalks scallions |
1 teaspoon basil (minced) |
1 teaspoon garlic powder or 1 teaspoon minced garlic clove |
4 bay leaves |
3 tablespoons extra virgin olive oil or 3 tablespoons vegetable oil |
1 teaspoon red chili pepper (berbere) |
1 teaspoon paprika |
salt and black pepper |
Directions:
1. Clean, rinse and chop the vegetables.
2. In a big cooking pan, mix all ingredients together except salt and black.
3. Cook it for 15 minutes.
4. Add black pepper and salt to taste; cook for five minutes; remove from heat.
5. P.S. The sauce could be used with rice; for garnishing baked fish or meat and as a dipping sauce.
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