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  Melted Summer Veggie Sauce


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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