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Oregano
LONG
COOKED VEGETABLE SAUCE
The Good Herb, Judith Benn Hurley
This
is great on pasta, polenta, and risotto. It can be made up to 5
days ahead & refrigerated until ready to use. Heat it &
stir in oregano just before serving.
1
eggplant, about 1¼ lbs, peeled & diced
3 ripe tomatoes (about 1.5 lbs), peeled & diced
2 medium zucchini or summer squash, diced
2 medium onions, finely chopped
1 bell pepper, cored, seeded & diced
2 cloves garlic, pressed
3 sun dried tomatoes, minced
1 cup diced button mushrooms
1
dried or fresh hot chile (about 1” long)
¼
cup minced fresh oregano
2 tsp olive oil
In
a large stockpot, combine everything but the oregano & olive
oil. Bring to a simmer over medium heat, then cover & let
simmer gently for 6 hours, stirring occasionally. About 5 minutes
before serving, stir in the oregano & olive oil. Pour over
polenta, pasta, or toss with rice.
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