John Myers
Ingredients for 4 servings:
- 1 m.-sized onion(s)
- ½ zucchini
- 1 carrot(s), small to medium-sized
- ½ small can of corn
- 500 g tomatoes, pureed
- 1 tbsp tomato paste
- 1 tsp salt
- 1 tsp pepper
- 1 tsp oregano or basil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
simple, quick, vegetarian, good with pasta
Wash, peel, and finely chop the vegetables and onion, depending on the type of vegetable. Drain the corn in a colander. Fry the onion in a pot with a little oil until browned. Then add the remaining vegetables to the pot, cover, and let the vegetables steam for a while. Once the vegetables have softened slightly, add the crushed tomatoes and tomato paste and season with salt, pepper, oregano, or basil, depending on your taste. Cook for another 5-10 minutes, and you’re done. Of course, other vegetables can also be used, so this recipe is also great for using up leftovers.
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