Zucchini, Bell Peppers & Tomato Sauce
Follow this easy vegan & gluten free Zucchini, Bell Peppers & Tomato Sauce Recipe to blend sautéed zucchini, bell peppers and onions. Add rich tomato sauce and your delicious & savory Mediterranean dish is almost ready.
Equipment
- 1 Nonstick frying pan with cover
Ingredients
- 6 Tomatoes (peeled and cubed)
- 2 Onions (peeled & diced)
- 2 tbsp Olive Oil
- 6 Zucchinis (peeled & sliced into half-circles)
- 2 Bell Peppers (cut into cubes)
- 1/8 tsp Salt (adjust to taste or health requirements)
- 1/8 tsp Ground Black Pepper
- 1 tbsp Granulated Garlic (spice)
- 1 tbsp Sweet Paprika
- 3/4 cup Tomato Paste (natural without preservatives, salt or sugar)
- 1 cup Water (add gradually - the amount will depend on the juiciness of the tomatoes used)
Instructions
- Wash the tomatoes and gently pierce the skin on two sides with a fork or knife.
- Pour enough boiled water to cover the tomatoes, wait 10 minutes and remove the peels.
- Cut the tomatoes into small cubes. Set aside.
- In a nonstick frying pan, sauté the onions in olive oil until golden brown.
- Cut the zucchini lengthwise and slice into thin pieces (half circles).
- Add the zucchini to the onions and continue to sauté until the zucchini turns golden. The pan may be partially covered to speed up the process.
- Cut the bell peppers into cubes and add to the zucchini. Continue to sauté until golden.
- Add the tomato cubes, partially cover the pot and sauté on a low flame until the tomatoes are tender.
- Add the other ingredients, gradually adding the water as needed - the consistency should be creamy, but not watery. Stir and simmer for 15 minutes or until the zucchini is tender.
Notes
Can be eaten hot or cold.