| Yield |
|---|
| 8 | tomatoes (ripe) |
| 1 tablespoon | vegetable oil |
| 1⁄2 cup | onion (chopped) |
| 1⁄2 cup | green pepper (chopped) |
| 1⁄4 cup | carrot (thinly sliced, or shredded) |
| 1⁄2 teaspoon | oregano (dried) |
| 1 teaspoon | dried basil (dried) |
| 2 teaspoons | garlic (minced or 1/2 teaspoon garlic powder) |
| pepper (to taste) | |
| 6 cups | pasta (cooked) |
| 6 tablespoons | Parmesan cheese (grated) |
1. Wash the ripe tomatoes. Cut out stem ends. Chop into small pieces and set aside in a large bowl.
2. In a large pan, heat the oil over medium high heat. Add onion, green pepper, carrots and garlic. Stir-fry until tender, about three minutes.
3. Add seasonings and tomatoes. Bring to a gentle boil.
4. Lower heat and simmer gently, uncovered, until tomatoes turn to a sauce, about 40 minutes. Serve over freshly cooked pasta.
Per recipe: $7.58
Per serving: $1.26
Connecticut Food Policy Council, Farm Fresh Summer Recipes