Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1/2 cup olive oil 10-12 cups veggies 1 onion 6 garlic cloves 10-12 herb stems pinch each of salt and red pepper flakes DIRECTIONS Place all ingredients in a heavy-bottomed stock pot. Stir well. Place pot over low heat and cook everything for 2 to 3 hours until completely soft. Allow mixture to cool. Remove and discard herb stems. Place cooked veggies in food processor and pulse to desired sauce consistency. Simmer over low heat before serving over polenta. SUMMER VEGGIE COMBINATIONS Thai eggplant Juliet tomatoes mini pattypan squash Zucchini Roma tomatoes Corn kernels Copyright © 2015 Stefanie Samara Hamblen |
