This is a fresh and delicious pasta sauce that is very simple to make. It is great to make in the summer when there is an abundance of fresh vegetables.

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Recipe Summary

prep:
5 mins
cook:
30 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, white wine and salt and pepper to taste.

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  • Mix ingredients well; cover and simmer for 30 minutes. Serve.

Nutrition Facts

144 calories; protein 2.2g 4% DV; carbohydrates 13.4g 4% DV; fat 9.4g 14% DV; cholesterol 0mg; sodium 10.1mg. Full Nutrition
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Reviews (45)

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Most helpful positive review

Rating: 5 stars
08/25/2005
Easy and yummy I also used minced carrots instead of bell peppers and vegetable stock instead of wine. I added 1 tbs flour to thicken it up then I used an immersion blender to make it nice and smooth. After that I added chopped parsley sliced mushrooms and cooked ground beef (seasoned with garlic onion parley salt/pepper) to add flavor. Read More
(323)

Most helpful critical review

Rating: 3 stars
09/15/2010
I changed a lot about this recipe. First I took 3lbs of fresh garden tomatoes and halved them coated them with olive oil and sprinkled them with dried orageno. I roasted them in the oven at 400 degrees for 45 min. I sauteed 5-6 cloves garlic 2 onions and 1 green pepper until fragrant and translucent in a big sauce pan. I then added 1 1/2 c fresh basil 2-3 tsp oregano and 2-3 tsp fresh rosemary. I sauteed that for another min. Then I placed the roasted tomatoes and all the juices in the sauce pan and simmered for 2 hours. When the tomatoes broke down I added approx. 1 cup of vodka. Simmered for another 1/2 hour and then I pureed the sauce. I added a few sprinkles of dried oregano and parsley while the sauce was cooking. Read More
(187)
53 Ratings
  • 5 star values: 16
  • 4 star values: 20
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
08/24/2005
Easy and yummy I also used minced carrots instead of bell peppers and vegetable stock instead of wine. I added 1 tbs flour to thicken it up then I used an immersion blender to make it nice and smooth. After that I added chopped parsley sliced mushrooms and cooked ground beef (seasoned with garlic onion parley salt/pepper) to add flavor. Read More
(323)
Rating: 3 stars
09/15/2010
I changed a lot about this recipe. First I took 3lbs of fresh garden tomatoes and halved them coated them with olive oil and sprinkled them with dried orageno. I roasted them in the oven at 400 degrees for 45 min. I sauteed 5-6 cloves garlic 2 onions and 1 green pepper until fragrant and translucent in a big sauce pan. I then added 1 1/2 c fresh basil 2-3 tsp oregano and 2-3 tsp fresh rosemary. I sauteed that for another min. Then I placed the roasted tomatoes and all the juices in the sauce pan and simmered for 2 hours. When the tomatoes broke down I added approx. 1 cup of vodka. Simmered for another 1/2 hour and then I pureed the sauce. I added a few sprinkles of dried oregano and parsley while the sauce was cooking. Read More
(187)
Rating: 3 stars
09/16/2003
This recipe is perfect if you're looking for a good base tomato sauce. It easily lends itself to substitutions. For example I used zuccini someone from work had given me instead of the green bell peppers. Read More
(130)
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Rating: 2 stars
10/13/2003
This is a long process and although it has a variety of vegetables it did not have enough flavour. It also needs to be thicker. Read More
(73)
Rating: 3 stars
02/24/2008
I used red vine tomatoes and lost the red color. Thin so I let the water cook out which creates thickness. I plan to use it as a base then add mushrooms red/green peppers and onions for a crunch. Next time I will remove the seeds from the tomatoes. Read More
(60)
Rating: 3 stars
01/24/2008
Good basic sauce. I made a few changes. Was out of white wine so just used Appleton rum. Used one red pepper and one green instead of 2 greens. Added a tsp of basil. One onion not three. Yikes. I liked it but I think if I made it next time I would saute the onions and garlic first. Read More
(46)
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Rating: 3 stars
10/13/2003
It was too thin and a bit bland. To thicken it up I mixed a bit more white wine and corn starch in a small bowl and then added to the sauce. I also added different veggies that I had on hand: mushrooms broccoli and spinach. Needs extra spice too. Read More
(45)
Rating: 3 stars
09/07/2006
sauce was good but a bit bland so i added fresh oregano parsley and rosemary. i blended the mixture to give a thicker and smoother texture. Read More
(36)
Rating: 3 stars
08/13/2007
This recipe was so-so. Flavor was good but needed to be thickened and blended. I also think the recipe was very vague with sizes of tomatoes. I probably won't make this one again. Read More
(23)
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