Ingredients:
1/2
tblsp thyme
7
cloves garlic, minced
1/2
tblsp oregano
1
pounds mushrooms, sliced (optional)
1
tblsp basil
1/2
cup water or vegetable stock
1/2
tsp celery seed
2
28-oz cans tomato sauce
1/4
cup fresh parsley, finely chopped (or 1/2 tblsp dry)
1
28-oz can tomato pieces
1
large onion, chopped
2
tblsp sun-dried tomato bits
1
green bell pepper, chopped
Instructions:
Grind
all spices in a coffee mill, mortar and pestle, or Japanese suribachi.
In
a heavy gauge stainless or baked enamel lined cast iron pot, sauté
onions, peppers, garlic and mushrooms in stock or water for 10 minutes
until onions are translucent.
Add
all other ingredients and simmer over low heat, covered for 1 1/2 hours,
stirring often (you can also bake in the oven, covered, for 1 hour). Be
careful not to burn.
During
last half-hour, remove cover and continue simmering. The longer it cooks,
the thicker and richer the sauce becomes.
Nutrition
Facts:
Amount
Per Serving: Calories 150
Fat
3 g, Cholesterol 0 mg,
Sodium
180 mg,
Courtesy
Of:
http://www.newcenturynutrition.com
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