I love using lots of onions and garlic in recipes. And when these vegetables are slowly sauteed, they release lots of sugars to make the sauce sweet and rich, with a fabulous depth of flavor.
Prep Time: 25 minutes
Cook Time: 1 hour
Ingredients:
- 1/2 cup olive oil
- 4 large onions, chopped
- 3 cloves garlic, minced
- 2 tsp. salt
- 6 oz. can tomato paste
- 3 (14 oz.) cans diced tomatoes, undrained
- 2 cups frozen TVP vegetable crumbles
Preparation:
In large saucepan, heat oil over medium heat. Saute onions and garlic for 5 minutes, stirring constantly. Reduce heat to medium low and cook vegetables, stirring frequently, until they soften and turn golden, about 25 minutes.
Stir in salt and tomato paste. Add the canned tomatoes, including juice, and simmer 20 minutes. Stir in vegetable crumbles and heat through. 6 servings
Freeze in plastic freezer containers. To serve, reheat in microwave or saucepan over low heat and serve over cooked spaghetti.
