Vegetable Tomato Sauce

This delightfully light vegetable sauce is quick to prepare and easily adapts to a heavier sauce with the addition of any of the clean organic proteins suggested below. Seasoned with just salt and pepper, the fresh taste of seasonal tomatoes, peppers and eggplant prevails.

Ingredients

1 C diced yellow or white onion
3 C eggplant
1 each, red and yellow pepper, sliced and chopped into bit size pieces
2 C fresh tomatoes, chopped
3 T freshly minced garlic
2 T coconut oil or ghee
2 T Italian Seasoning blend, or a combination of marjoram, thyme and oregano
Sea salt, freshly ground pepper
Optional: Choose from 1 lb chopped zucchini, tempeh, organic ground turkey, or bison; your choice.

Fill a large pot with purified water if you are going to serve over rice or spelt pasta, or one of the other alternatives below.

Prepare eggplant by rinsing, patting dry, cutting into rounds or lengthwise depending on type and size of eggplant available. Sprinkle liberally with sea salt, and set aside for an hour or more. Prepare other ingredients. After 10-20 minutes pat eggplant dry using paper towels and chop into 1 inch pieces.

Sautée chopped onion in coconut oil until transparent, 5-8 minutes, add chopped eggplant. Cook eggplant until tender, approximately 5-7 minutes. Add peppers, tomatoes and garlic. Stir every few minutes. When peppers are just beginning to soften, turn off heat, add salt, pepper and herbs to taste.

Cover while you drain the spelt or rice pasta or alternatively serve with kelp noodles, baked butternut or kombucha squash slices, or freshly made raw zucchini pasta. Toss with sauce and top with a dollop of pesto, or a generous sprinkle of our favorite Vegan Parma, or raw pine nut parmesan!

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Vegetable Tomato Sauce


Products Organic Foods Superfood Beautiful Skin Cell Phone/EMF Cleanse & Weight Loss Eco-Healthy Home Kitchen Appliances Oral Health Smart Fitness Supplements Sign Up Now for the Free Full Chakra Living Newsletter	Vegetable Tomato Sauce This delightfully light vegetable sauce is quick to prepare and easily adapts to a heavier sauce with the addition of any of the clean organic proteins suggested below. Seasoned with just salt and pepper, the fresh taste of seasonal tomatoes, peppers and eggplant prevails. Ingredients 1 C diced yellow or white onion 3 C eggplant 1 each, red and yellow pepper, sliced and chopped into bit size pieces 2 C fresh tomatoes, chopped 3 T freshly minced garlic 2 T coconut oil or ghee 2 T Italian Seasoning blend, or a combination of marjoram, thyme and oregano Sea salt, freshly ground pepper Optional: Choose from 1 lb chopped zucchini, tempeh, organic ground turkey, or bison; your choice. Fill a large pot with purified water if you are going to serve over rice or spelt pasta, or one of the other alternatives below. Prepare eggplant by rinsing, patting dry, cutting into rounds or lengthwise depending on type and size of eggplant available. Sprinkle liberally with sea salt, and set aside for an hour or more. Prepare other ingredients. After 10-20 minutes pat eggplant dry using paper towels and chop into 1 inch pieces. Sautée chopped onion in coconut oil until transparent, 5-8 minutes, add chopped eggplant. Cook eggplant until tender, approximately 5-7 minutes. Add peppers, tomatoes and garlic. Stir every few minutes. When peppers are just beginning to soften, turn off heat, add salt, pepper and herbs to taste. Cover while you drain the spelt or rice pasta or alternatively serve with kelp noodles, baked butternut or kombucha squash slices, or freshly made raw zucchini pasta. Toss with sauce and top with a dollop of pesto, or a generous sprinkle of our favorite Vegan Parma, or raw pine nut parmesan!