Vegetable Sauce with Zucchini, Bell Pepper and Tomato
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 courgettes (courgettes, vegetable squash or cucumber squash)
- 1 small Can (s) tomato (s), peeled in tomato juice, 400 g
- 1 red pepper (s)
- 4 tablespoon tomato paste, concentrated 3 times
- salt and pepper
- Balsamic vinegar
- 6 tablespoon olive oil
- 4 medium onion (s), red
Print Recipe
Pin Recipe Instructions
- For the vegetable sauce, finely diced onions are lightly browned in olive oil. Zucchinis - just like the bell peppers - are diced and added to the onions and also lightly fried. The tomato paste is added and stirred with a little water, broth or white wine until smooth. Now the canned tomatoes are chopped up and added to the vegetable mix. Salt and pepper and let it steep a little over a moderate heat supply until the desired consistency of the vegetables is reached.
- It is served with a little balsamic vinegar - if you like. The quantities given are variable.
- This goes well with pasta, potatoes, potato dumplings, puree, hash browns
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