Ingredients
- 240 ml tomato juice
- 130 gr zucchini (diced)
- 120 gr onion (diced red)
- 100 gr celery (diced)
- 85 gr mushrooms (diced)
- 12 gr tomato paste
- 3 gr garlic (minced)
- 2 gr oregano (chopped fresh)
- 1 gr basil (chopped fresh)
Dice onion, celery, zucchini, and mushrooms into 1 cm chunks. Saute in basalmic vinegar, about 5 minutes. Add tomatos; blend in tomato juice, tomato paste, herbs, and garlic. Simmer for 20 minutes, or until sauce is reduced by 0.33333333333333. Serve over pasta. Jim Bakker
