I am not a vegetarian, but I love eating vegetarian meals. That was exactly what we were all in the mood for tonight. I started with my favorite tomato sauce, and then started adding, and adding, and clearing out my fridge. You could call it a concoction, but we all called it delicious. (Let me add that the vegetables that I selected were the ones that were handy in my home. You could substitute any or all with whatever veggies you desire, with excellent results.) Mangia!
Veggie tomato sauce
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
2 stalks celery, chopped
2 carrots, chopped
10 ounces sliced mushrooms
2 zucchinis, chopped
3 – 4 cups of My Favorite Tomato Sauce
a dozen kalamata olives, slivered
1/4 cup slivered sun-dried tomatoes
1/4 cup soy parmesan cheese
In a large pot, saute the onion, garlic, and celery in the heated olive oil until softened. Add the carrots and continue saute-ing for another 5 minutes. Add the zucchini and the mushrooms, stir everything, and continue to cook over medium heat.
Add your favorite tomato sauce, about 3 – 4 cups worth (depending upon how thick with vegetables you desire your sauce to be). Stir everything together so that the flavors start to mingle, and cook over medium-low heat for about 10 minutes.
Add the olives, sun-dried tomatoes, and soy cheese. Stir to combine and cook for another 5 – 10 minutes.
Serve hot over your favorite pasta (I used fettuccine here).