This is one of my best sauces so I have been told. You will love this vegetarian sauce.
2 tsp. Extra Virgin Olive Oil
2 Onions, chopped
8 cloves Garlic, crushed and minced
1 14 oz. can Tomato Paste
1 (28 oz.) can Tomatoes peeled and diced or 8 Tomatoes peeled and chopped
1 cup fresh Basil Leaves, chopped
2 tbs. dried Oregano
1 Carrot, grated
½ cup fresh Mushrooms, chopped
1 Hot Pepper, seeded and minced
2 Red Bell Peppers, chopped
1 handful of fresh Parsley, minced
1 handful of fresh Dill, minced
1 handful of fresh Cilantro, minced
Salt and freshly Ground Black Pepper to taste
In a lage pot add the oil. Sauté the onions, peppers, carrot and garlic until the onions are translucent. Add the canned tomatoes, mushrooms, parsley, cilantro and the basil leaves. Season with oregano, salt and pepper. Bring the mixture up to a boil and add the tomato paste and 3 cans of water, Bring to a boil stir to make sure that all of the ingredients are incorporated into the sauce. Reduce the temperature to a simmer, cover and continue to cook for another hour or so. Add the dill just before you are ready to serve and mix thoroughly.
This Sauce works with many dishes. When the sauce cools you can add the sauce to a blender or a food processor and mix until smooth. I prefer my sauce lumpy which give the pasta some texture. Either way this is really a wonderful sauce that you can freeze and store for up to two months.
A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.
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