|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