Bomber Awesome Sauce — Play Around with Seasonal Veggies When Cooking Your Next Rasta Pasta Sauce!
It’s summer and that means squashes galore! Not a bad problem to have if you ask me. Last night I made an Artichoke and Spinach Lasagna for a dinner party and quickly fell in love with the recipe! You can read about it here: http://energizingdishes.com/?p=181 Lucky for me I had some leftover filling and decided I would make a second dish to have here at home.
As we returned home from the party, I found my CSA box sitting at our doorstep….SCORE! Excited, I quickly looked through all the goods and was stoked to see the zucchini, yellow squash, eggplant, corn, red bell pepper and fresh tomatoes that I would soon be cooking with. This morning I figured I’d make the sauce for the lasagna with the veggies that were just delivered. Needless to say, it was super easy and AMAZING to eat. There’s nothing like super fresh vegetable pasta sauce.
Awesome Rasta Pasta Sauce
1 zucchini, sliced
1 yellow squash, sliced
½ large eggplant, chopped
1 ear of corn cut from the cob
1 red bell pepper, chopped
1 fresh tomato, chopped
14 oz can of tomato sauce
14 oz can of diced tomatoes
1 Tbsp agave syrup
½ tsp fennel seeds
½ tsp oregano dried
1 Tbsp extra virgin olive oil
2 garlic cloves minced
- Chop the eggplant and put it in a bowl with some salt sprinkled over it. This helps draw out the moisture and will make it easier to cook. Have it sit for 10 minutes or so.
- Add the oil to the pot, then sauté the eggplant for a few minutes. Add the garlic, stir for a minute. Add the bell pepper, tomato, squash, zucchini and corn. Sauté for a few minutes. Add the tomato sauce, diced canned tomatoes, agave syrup, fennel and oregano.
- Bring to a boil and then turn the heat down to a simmer. Let it simmer for 10 minutes. It’s now ready to eat with your next pasta dish!
I made enough for the second lasagna, and had a little leftover, which is now in the freezer for the next time I need a good sauce.
Let me know how yours turns out!