Rachel Adams

I made this dish and served it over pasta. My son loved this dish minus the eggplant which I left out and the mushrooms I didn't give him. I think that the sauce could of used something but I couldn't quite figure it out maybe next time.

Fix it and Forget it Big Book
Page: 540
5-6 quart slow cooker

1 Tbsp. olive oil   1 shallot, chopped   6 cloves garlic, minced
1 green pepper, cut into strips 1 red pepper, cut into strips  2 C. mushrooms thickly sliced
4 tomatoes, cubed  1 C. low sodium tomato puree 1/4 C. red wine  1 Tbsp. lemon juice
2 tsp. dried thyme  1 tsp. dried oregano  1 tsp. ground cumin  1/2-1 tsp. salt
1/4-1/2 tsp. black pepper  1 Tbsp. basil 

Directions:

Turn the slow cooker on High for 2 min. Pour oil into slow cooker and add remaining ingredients except parsley and basil. Cover and cook for 2 hours on High, then low 4-5 hours. Stir in basil. Sprinkle with parsley. Serve over pasta.
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