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1 tablespoon oil
Heat oil, add green onion, garlic, leeks and celery; mix well. Cover and cook, stirring occasionally until onion is transparent. In medium bowl mix stewed tomatoes, tomato sauce, water, salt, pepper, sugar, parsley and oregano. Add to saucepan and bring to a boil. Reduce heat, simmer 15 minutes. Add bell peppers and zucchini and continue to simmer, covered, another 15 minutes.
Keeps 2-3 days in fridge.
Poster's Notes:
Posted by Sharon Stein
Nutritional Info Per Serving: N/A
1 tablespoon green onion, chopped
1/2 medium onion, cut in chunks
3 medium cloves garlic, chopped fine
1/2 cup sliced leeks, white portion only
4 stalks celery, sliced diagonally
14 oz can stewed tomatoes
8 oz can tomato sauce
1/2 cup water
Salt and pepper to taste
1/2-1 teaspoon parsley flakes
1/2 teaspoon oregano
1 green bell pepper, cut in chunks
2 small zucchini, cut in slices
1) Variations: Substitute 3 sprigs parsley for parsley flakes, or use eggplant instead of zucchini and/or also add mushrooms. Can be served with chicken, turkey, fish, veal, meat and omelets.
2)This was submitted to California Kosher by Mary Kovshoff, who wrote: "A traditional dish I learned from my Italian mother, Teresa Mandino, who got it from her mother, who got it from her mother. Delizioso!!!"