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Italian tomato and vegetable stew

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Ingredients for 4 servings:

  • 1 liter tomatoes, pureed
  • 500 g broccoli
  • 500 g zucchini
  • 2 bell peppers, yellow
  • 250 g carrot(s)
  • 1 bunch basil, chopped
  • 1 bunch oregano, chopped
  • 2 garlic cloves
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Dice the broccoli, bell peppers, and zucchini, and finely grate the carrots. Add the tomato passata to a pot and simmer the vegetables until soft. Season with salt, pepper, and garlic, and garnish with the fresh, chopped herbs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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