Wednesday, March 11, 2009

Garden Sauce

This sauce is very hearty without being heavy.
Once you gather the ingredients, it's a cinch to put together. There is a nice balance between tang and sweet and it goes great with many things.
I've had it with whole wheat pasta, rice and couscous. I imagine it would go wonderfully on top of bruschetta. Enjoy it anyway you like!

Garden Sauce
About 6 servings
extra virgin olive oil
1 small green bell pepper- small diced
1 small yellow onion- small diced
3 cloves garlic finely chopped
1tbs dry oregano
1tbs dry rosemary
1/2tsp ground sage
1 pinch red pepper flakes
2 bay leaves
1 small eggplant- bite size chunks
2 28oz cans chopped tomatoes
1 14.5oz can roasted tomatoes
12oz vegetable broth
4oz diced sun dried tomatoes (If you use the kind packed in oil, drain before adding to the sauce or omit the extra evoo at the end.)
2 14.5oz cans artichoke hearts-drained
1 bunch swiss chard sliced
4oz kalamata olives
1c fresh basil chopped
1/4c extra virgin olive oil
salt and pepper to taste

Coat bottom of pot with evoo.
Saute first 6 ingredients until garlic is light brown.
Add in next 3 ingredients and saute until veggies are just soft.
Add canned tomatoes, veggie broth and sun drieds.
Bring to a slow boil and cook until eggplant is tender.
Add remaining ingredients and remove from heat.
When the swiss chard has wilted, stir in the remaining evoo.

Your sauce is now ready to serve!

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...