Vegetable Pasta Sauce
The Crock Pot…what a wonderful invention. Nothing better than to throw some ingredients in it, turn it on, and let it cook all day. Great for the busy life.
I go through spurts. I will use it every night for a week, then put it up for a few months. As I was going though my pantry, I found a small cook book by Rival. I decided to go through and pick out a bunch of recipes and plan my meals around the crock pot.
Yesterdays dinner was Vegetable Pasta Sauce. The original recipe calls for diced and whole tomatoes from a can. But I decided to use fresh tomatoes. So yesterday morning, I packed the kids in the van, and took a 20 minute drive across town to the South Carolina State Farmers Market.
While there, I only spent $6.00 and got everything that you see below.
Everything but the eggplant was used. You
I also got to talk with a man named Tom at The Jacob’s Produce General Store. We had a great conversation about the local produce and other foods that he carries. From homemade sausage and bacon, to farm fresh eggs (a HUGE carton of eggs is only $5.00!), he carries it all. I can’t wait to go back.
Anywhoo, I used fresh tomatoes, red and green bell peppers, squash, zucchini and garlic. Here’s what you need to know.
Set List
Click here for a printable version.
6-8 fresh whole tomatoes
1 red bell pepper, diced
1 green bell pepper, diced
1 small yellow squash, cut into 1/4″ slices
1 small zucchini, cut into 1/4″ slices
1 6 oz can of tomato paste
4 green onions sliced
2 TBSP dried Italian seasoning
1 TBSP dried parsley
3 cloves garlic, minced
1 TSP salt
1 TSP red pepper flakes (optional)
1 tsp black pepper
Hot cooked pasta of your choice.
Show Time
This is sooo simple. Combine all ingredient in crock pot and stir well. Cover and cook on low for 6-8 hours. Serve over pasta and garnish with Parmesan cheese and basil.
Spices
Look at this beautiful tomato!
Squash
Zucchini
Tomatoes
Mix together and cook.
Finished!
Random pictures of my kids.
It was such a great experience knowing that almost everything was fresh from our local farmers market. It came straight off their truck, to my van, crock pot, and then tummy!
Just to let you know, this make quite a bit of sauce. I took the left overs and divided into two different containers. I then froze it over night, removed from their containers, and sealed them in bags with my vacuum sealer. You can use the left overs as pasta sauce again, or add some stock to it, simmer and serve as soup in a bread bowl. However you decide, it will be g-o-o-d!
As always, thanks for reading and keep on rockin’.
RSD
