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SubscribeIngredients
Roma tomatoes
2 cloves garlic
� bell pepper
1/2 zucchini, sliced
1 t oregano
1 t Italian seasoning
1 T EVOO (extra virgin olive oil)
1 T Coconut Oil
1 t salt and pepper
Directions
1. Stew tomatoes in large pot.
2. Once soft, spoon tomatoes into food processor and add zucchini, bell pepper, garlic, seasonings, and oils.
3. Puree and store as you wish. I am not into canning (yet!), and so wish I was! I will store this sauce and use it for spaghetti, pizzas, lasagna or any other �Italian� dish!
{ 6 comments… read them below or add one }
I have some Romas I need to use up. And since I didn’t get a full menu planned this week, I think I may just use them to make this tomorrow for either lunch or dinner. What does the coconut oil do? Can I just leave it out, or use additional olive oil? I don’t have any on hand, and won’t get a chance to get any before I try this.
[Reply]
The coconut oil is just an additive. You definitely don’t need it! I add it to almost everything…I did a post last week about the benefits of flaxseed and cocounut oil.
Erin
[Reply]
Hello,
You may not need it but I suggest that you use coconut oil (CNO) anyway. CNO has superb health benefits and this is one excellent way of getting the tremendous benefits with no effort at all. Don’t you think?
Take care.
Cheers,
Frederick
http://www.coconut-oil-central.com
Your Drugstore in a Bottle
[Reply]
How many tomatoes do you use for this recipe?
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I have a family of four, how many tomatoes should I use?
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This looks great. I end up with a large amount of extra tomatoes from my garden and am not into canning yet either. This gives me another option for them!
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