Best 7 Starchy Vegetables In Tomato Sauce Recipes

GARDEN VEGETABLE TOMATO SAUCE

Steps:

• Preheat oven to 400°. Place the first 6 ingredients in a roasting pan; toss with oil, garlic and seasonings. Roast until tender, 50-60 minutes, stirring occasionally. Cool slightly., Transfer half of the vegetables to a food processor; add 1 can of tomatoes. Process until smooth; remove to a 6-qt. stockpot. Repeat with remaining roasted vegetables and tomatoes., Add wine to sauce; bring to a boil. Simmer, uncovered, 10 minutes to allow flavors to blend, stirring occasionally., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

ROASTED VEGETABLE-TOMATO SAUCE

Steps:

• Heat oven to 450°F. In large roasting pan (do not use glass), place bell pepper, onion, zucchini, mushrooms and garlic. Drizzle with oil; sprinkle with salt and pepper flakes. Toss to coat evenly.
• Bake 15 minutes, stirring once halfway through baking. Add tomatoes; stir. Bake 15 to 20 minutes longer or until vegetables are tender and most of liquid has evaporated. Let stand 5 minutes.
• Stir vegetables. Serve over polenta or cooked pasta as desired.

MIXED VEGETABLES IN TOMATO SAUCE

Steps:

• In a wok, heat oil and fry the garlic together with the onion for 1 minute. Add the tomato sauce and water and bring to a boil
• Add the chopped Chinese cauliflower and simmer for 5 minutes or until cooked.
• Add the chopped Green Beans and simmer for 3 minutes.
• Add the Chinese petsai cabbage and cabbage and simmer for 1 minute.
• Add the Firm Tofu and simmer for 1 minute
• Season with Ground Oregano Leaves and Ground Basil Leaves.

TOMATO SAUCE WITH FRESH VEGETABLES AND BASIL

Steps:

• Gather the ingredients.
• In a Dutch oven over medium heat, heat olive oil. Add onion, cooking until tender.
• Stir in garlic, tomatoes, wine, carrots, parsley, basil, sugar, and salt.
• Bring sauce to a boil.
• Reduce heat and simmer, uncovered, for 1 hour, stirring frequently.
• Add sliced zucchini and mushrooms. Cook until sauce is thick, about 20 minutes longer.
• Serve with hot cooked pasta or in your favorite recipe.

MIXED VEGETABLES IN A SPICY TOMATO SAUCE

Steps:

• Preheat oven to 450F.
• In a casserole put in the aubergine, zucchini, onion and mushrooms.
• Mix the rest of the ingredients with the tomato paste and the water Pour over the vegetables and mix well.
• Bake in preheated oven till the aubergine is tender, (approx. 45 mins) stirring occasionally.
• Add water as necessary if reqd, but the dish should turn out relatively dry, and slightly browned at the edges.

CABBAGE ON TOMATO SAUCE

Steps:

• Place spices and garlic in tomato sauce.
• Then place the cabbage in a microwaveable safe dish.
• Pour the tomato sauce over top of the cabbage.
• Microwave for 7-9min or until your liking.

STARCHY VEGETABLES IN TOMATO SAUCE

Steps:

• - In a wok, heat oil and fry the chopped garlic, and onion.
• - Add the mushrooms and stir-fry for 2 minutes
• - Add the vegetables, lentils, tomato sauce and tomato paste and simmer for 3 minutes.
• - Add the tofu and simmer again for another 1 minute
• - Add Wheat Bran to thicken the sauce.