 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
I make this all the time. I use stewed canned tomatoes because it help saves time from using whole canned tomatoes, and then having to break it up. You can easily double it or halve it if you like. Ingredients:
1 (19 ounce) can stewed tomatoes |
1 medium onion |
2 large garlic cloves |
2 large carrots |
2 large celery ribs |
1 (12 ounce) can tomato paste |
1 medium green pepper |
2 tablespoons basil |
2 tablespoons oregano |
1 tablespoon salt |
1 teaspoon pepper |
1 teaspoon parsley |
2 tablespoons olive oil |
Directions:
1. Chop all the vegetables.
2. Saute onion and garlic in olive oil.
3. Add the canned tomatoes and tomato paste.
4. Add the remaining vegetables.
5. Add all the seasonings.
6. Let it come to a boil, and then let it simmer 30 minutes or until vegetables are tender.
|
|