1 c Diced red onion
1 c Diced celery
1 c Diced zucchini
1 c Diced mushrooms
4 c Peeled, diced tomatos (about
8 Medium)
1 c Tomato juice
2 T Tomato paste
2 T Chopped fresh basil
1 T Chopped fresh oregano
1 t Minced garlic
Dice onion, celery, zucchini, and mushrooms into 1/2″ chunks. Saute in basalmic vinegar, about 5 minutes. Add tomatos; blend in tomato juice, tomato paste, herbs, and garlic. Simmer for 20 minutes, or until sauce is reduced by 1/3. Serve over pasta. Jim Bakker <JIMB@NETCOM.COM>Not the defrocked televangelist, but feel free to send donations anyway! Fatfree Digest [Volume 9 Issue 42] Aug. 2, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.