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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 8 |
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Directions: Melt butter in large kettle; add onion, garlic, celery and green pepper; cook until tender. Add zucchini and cook for 5 minutes. Add remaining ingredients and simmer, covered, over low heat for 45 mintues. Remove bay leaf. Ladle sauce into 1-quart freezer containers; chill, then freeze. Makes 3 quarts.
Use as sauce to flavor rolled fish fillets, ground beef or chicken. The sauce alone would make an exceptional vegetable dish, topped off with bread cubes or herb croutons.
Ingredients:
1/4 Cup(s) butter or margarine
2 Cup(s) chopped onion
1 Clove(s) sliced garlic
2 Cup(s) sliced celery
2 Cup(s) chopped green bell peppers
4 medium, cut in 1/2 inch slices zucchini
12 medium, peeled and chopped tomatoes
2 Teaspoon(s) salt
2 Teaspoon(s) dried thyme
1 Teaspoon(s) sugar
1/2 Teaspoon(s) pepper
1 bay leaf |
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