Vegetables Stewed in Tomato Sauce
Courgettes, bell pepper, and onion provide fiber and varied vegetable textures. Passata, Italian herbs, and apple cider vinegar make a thick, tangy sauce.
Slice the onion (80 g) into strips and cut the bell pepper (100 g) and courgettes (120 g) into batons.
Heat the olive oil (10 g) and sauté the onion for 3–4 minutes until soft. Add the pepper and courgettes and sauté for 10 more minutes, stirring.
Add the minced garlic (2 g), italian herbs (0.5 g), table salt (2 g), passata (80 g), and water (60 g); stir and bring to a boil. Cover and simmer over low heat for 20 minutes, until the sauce thickens.
Stir in the apple cider vinegar (2 g) and remove the pan from the heat. The vegetables should be tender but hold their shape; cool and refrigerate for up to 3 days.
If you have any questions about the recipe "Vegetables Stewed in Tomato Sauce", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
