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1-1/2 tablespoons olive oil
1 medium onion, finely chopped
1 peeled carrot, finely chopped
2 stalks celery, finely chopped
1 green bell pepper, finely chopped
1 clove garlic, minced
2 tablespoons fresh parsley, finely chopped
3 tablespoons matzo meal
2 16-oz. cans peeled tomatoes
1 tablespoon mushroom powder
1 teaspoon hot or sweet paprika
1 cup water
Salt and freshly ground black pepper to taste
Heat the oil in a large skillet. Cook the onion, carrot, celery, bell pepper, garlic and parsley over a medium flame until soft, but not brown, about 4 minutes. Stir in the matzo meal and cook for 1 minute.
Drain the tomatoes, reserving the liquid. By hand or in a food processor, coarsely chop the tomatoes.
Stir the tomatoes and their liquid, the mushroom powder, paprika and water into the vegetable mixture and bring to a boil. Reduce the heat and simmer the sauce until thick and richly flavored, about 10 minutes. Add salt and pepper to taste.
Serve with Vegetable Cutlets (click here for recipe).
Posted by Nancy Berry
Nutritional Info Per Serving: N/A