Mixed Vegetables In Tomato Cream Sauce Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place three of the tomatoes, the 1/2 cup olive oil, red wine vinegar, sugar, parsley, mint, basil, oregano, capers, and garlic in the bowl of a food processor and process to create a fresh tomato sauce. Season with salt and black pepper; set aside. Chop the remaining tomato; set aside.
• Heat the 2 tablespoons olive oil in a skillet over medium heat, and cook and stir the onions until slightly golden, about 10 minutes.
• Stir together the onions, potatoes, eggplant, zucchini, bell peppers, okra, the reserved chopped tomato, and the fresh tomato sauce, and place the mixture in a large baking pan. If needed, stir in a little water so that the vegetables are just covered with sauce.
• Bake in the preheated oven until all vegetables are tender, about 1 hour.

Steps:

• In a wok, heat oil and fry the garlic together with the onion for 1 minute. Add the tomato sauce and water and bring to a boil
• Add the chopped Chinese cauliflower and simmer for 5 minutes or until cooked.
• Add the chopped Green Beans and simmer for 3 minutes.
• Add the Chinese petsai cabbage and cabbage and simmer for 1 minute.
• Add the Firm Tofu and simmer for 1 minute
• Season with Ground Oregano Leaves and Ground Basil Leaves.

Steps:

• Stir in soup and milk in a heavy medium saucepan over medium heat to blend. Bring to a simmer, and then gradually whisk in cheese; stir until melted. Stir in chives and garlic. Season, to taste, with salt and pepper. Serve over broccoli, asparagus, cauliflower, potatoes, or vegetables of your choice.

Steps:

• Preheat oven to 400°. Place the first 6 ingredients in a roasting pan; toss with oil, garlic and seasonings. Roast until tender, 50-60 minutes, stirring occasionally. Cool slightly., Transfer half of the vegetables to a food processor; add 1 can of tomatoes. Process until smooth; remove to a 6-qt. stockpot. Repeat with remaining roasted vegetables and tomatoes., Add wine to sauce; bring to a boil. Simmer, uncovered, 10 minutes to allow flavors to blend, stirring occasionally., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Steps:

• 1. Place the vegetables in microwave-safe dish, cover, and cook on high power until crisp-tender, 3 to 4 minutes.2. In a blender, blend together the ginger, garlic, green chili peppers, ghee, lime juice, yogurt, cayenne pepper, garam masala, and salt until smooth. Transfer to large nonstick wok or saucepan and cook, stirring, over medium-high heat until most of the juices evaporate and traces of the ghee appear on the sides, 5 to 7 minutes.3. Add the water and bring to a boil over high heat. Add the vegetables, plus any juices, reduce the heat to medium-low, cover the pan, and simmer 7 to 10 minutes.4. Mix in the tomato sauce and cream and simmer another 5 minutes to blend the flavors. Transfer to a serving dish, garnish with the black pepper, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.