For years now we've been sharing this recipe at the end of August or September when the tomatoes are at their height. We often put it together in a pasta night kit. It's also one of the things I can (or freeze) every year, hoping to make it to the next season on tomatoes that we grow.
1 onion
2 cloves of garlic
a bunch of basil
sprigs of oregano
1 T paprika
1 tsp cumin
cayenne to taste
2 red peppers
1 eggplant
1 zuchinni
1 carrot
4 cups tomatoes
It's so simple, we really just throw it all in the put and let it simmer.
Chop and fry onion and garlic.
Add spices and chopped veggies.
Once soft puree with stick blender.
Use as sauce over pasta or polenta, garnish with parmesan.
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