Rainbow Kitchen
Makes 6 to 7 cups. Good with any pasta, but especially with shapes that best hold chunky sauce.
3 tablespoons extra virgin olive oil
1 large onion, finely chopped
1 medium green bell pepper, diced
2-1/2 cups diced zucchini or yellow summer squash
3 cloves garlic, minced
4 cups coarsely chopped baby spinach, chard, kale or other green of your choice.
1 large carrot, grated
1 can (28 ounces) crushed tomatoes
1 can (28 ounces) diced tomatoes (or fresh in season) with their juice
1 teaspoon salt, to taste
1 teaspoon fresh or dried oregano, to taste
1 teaspoon fresh or dried basil, to taste
½ teaspoon sugar or more or less, to taste
1 bay leaf
2 tablespoons tomato paste, divided
freshly ground black pepper, to taste
2 to 3 tablespoons red wine (optional)
1/4 cup chopped fresh Italian parsley
Heat the olive oil in a large, non-reactive pot over medium heat, add onion and bell pepper and cook for 3 minutes. Add the zucchini and garlic and cook for 3 to 4 minutes more, or until the zucchini starts to soften. Add the spinach and carrot and cook for 2 to 3 minutes more, or until the spinach wilts.
Add the crushed and diced tomatoes, salt, oregano, basil, sugar, bay leaf, 1 tablespoon of tomato paste, and black pepper, to taste. Simmer, partially covered, for 30 to 40 minutes, stirring occasionally. Taste, adjusting the herbs salt, or sugar if desired. Add 2 to 3 tablespoons red wine, to taste. Add 1 more tablespoon tomato paste to thicken, if desired. Add the parsley and remove the bay leaf before serving.
Allison's Article:
Summer Comfort: What’s a Well-Thumbed "Old Farmer’s Almanac" Doing in My Kitchen?
Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.