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Monday, April 18, 2011

Fresh Vegetarian Pasta Sauce

Despite Stephen being gone this weekend, I had quite an eventful weekend! On Friday after work, I enjoyed drinks in Flatiron with my friends Sydney and Kramer. On Saturday, I woke up early to meet my friends Kathleen and Emily for vegan treats at Babycakes Bakery - the cookie sandwiches and cupcakes were absolutely divine, you would NEVER know there was no dairy, refined sugar or wheat in their products, thank goodness they are so close by! After Babycakes, I headed to French class and then met up with my friend Valerie for a glass of wine at The Mercer and then had a fabulous shopping trip at the new Alexander Wang store - you could really spend your entire paycheck there (and then some). The weather on Sunday was absolutely fabulous, and to celebrate I went on a refreshing 10-mile run along Hudson River Park.

After my run I was really craving a fresh tasting-meal, and decided to surprise Stephen with some home-made pasta sauce for dinner. I had all the supplies in my pantry, and decided, why not? At least this way I'll know what's going into my meal!



Ingredients:
  • 2 Tbsp Olive Oil
  • 2 Carrots, chopped
  • 1 Large Onion, chopped
  • 1 Bell Pepper, chopped
  • 4 Garlic Cloves, minced
  • 1 Can (45oz) Diced Fire Roasted Tomatoes
  • 1 Can (45 oz) Diced Tomatoes
  • 1 Can (14 oz) Tomato Paste
  • 1/4 Cup Red Wine
  • 1/4 Cup Parmesan Cheese, grated
  • 1 tsp. Kosher Salt
  • 1 Tbsp. Oregano
 Directions:

  1. Place Olive Oil, Carrots, Onions and Bell Pepper in a large saucepan over medium heat. Saute until onions become translucent, about 10 minutes.
  2. Add Garlic and cook for an additional 5 minutes.
  3. Reduce heat to medium low, add canned tomatoes (not tomato paste), and cook for 30 minutes, stirring occasionally.
  4. Remove from heat and in 2-4 batches, pour into blender and puree until smooth.
  5. Return puree to saucepan over medium heat, and add tomato paste, wine, Parmesan cheese, salt and oregano.
  6. Cook for an additional 30 minutes, stirring occasionally.
  7. Serve over whole grain pasta and garnish with additional Parmesan cheese.


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