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Vegetable sauce for spaghetti or rice "Italian"

The set of products in this sauce is the most common, but due to technology and spices, a completely different taste is obtained.

1 eggplant
1 zucchini
1 bell pepper
1 onion
5 cloves of garlic
5 table. tablespoons of olive (any vegetable) oil
1kg ripe red tomatoes (or a large can of tomatoes in their own juice)
salt, pepper, sugar to taste
mixture of pizza spices (basil, celery, oregano, thyme, paprika)

Cut the eggplant lengthwise into 1 cm wide slices, and then into 1 cm wide strips. Heat 1 table well in a Teflon (!) Frying pan. a spoonful of olive oil. Eggplants, stirring constantly, quickly fry until golden brown. Place in a bowl.
Cut the zucchini lengthwise into 1 cm wide slices, and then into 1 cm wide strips. Heat 1 table well in a Teflon (!) Frying pan. a spoonful of olive oil. Zucchini, stirring constantly, quickly fry until golden brown. Place in a bowl.
Cut the paprika into 4 parts, and then into strips 0.5 cm wide. Heat 1 table well in a Teflon (!) Frying pan. a spoonful of olive oil. Paprika, stirring constantly, quickly fry. Place in a bowl.
Finely chop the onion and garlic. Heat 1 table well in a Teflon (!) Frying pan. a spoonful of olive oil. Simmer the onion and garlic until soft.
Scald the tomatoes with boiling water, and then rinse with cold water. Remove the skin, cut into cubes, add to the pan with the onions and garlic, and simmer.
Put the prepared vegetables into the tomato, season. Put out everything together for a few minutes. If the sauce is too thick (depending on the size of the vegetables), add a little boiling water.

Vegetable sauce for spaghetti or rice Italian

Vegetable sauce for spaghetti or rice Italian

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