SLOW COOKED VEGETABLE SAUCE

You will need:

5 cloves garlicWoman Cook
5 chili de arbol
1 ancho chili
1 onion, cut into chunks
2 celery stalks, cut into I inch pieces
1 large zucchini, cut into chunks
1 green bell pepper, cut in half, seeds removed
1 red bell pepper, cut in half seeds removed
1 small fennel bulb, cut into chunks
4 cups ripe tomatoes, cut into chunks
¼ cup oregano leaves
¼ cup parsley leaves
olive oil
salt & pepper

In a medium size pot with olive oil toast the garlic and chilies until the garlic is golden.  Add all of the vegetables, season with salt and pepper and let simmer for about 45 minutes to an hour. The vegetables should be tender and most of the liquid should be gone. Stir in the herbs and pass the sauce through a food mill with large holes.

I wanted to share one of Gitane’s most used sauces because of its versatility. We use it to roast shrimp, bake eggs, served over stuffed peppers and steamed mussels. There’s no wrong way to make this sauce. It’s a great way to use up all of your leftover salad veggies you never get to!

Have a great week!

Bridget Batson, runner, healthy eating enthusiast, recipe contributor at Runner’s World, and head chef at Gitane, is using her culinary expertise and nutrition knowledge to help you eat right and eat well during the 2011 training season. We’ll be including a new recipe each week that not only helps you meet your nutritional needs as a runner, but tastes good as well! For more information about Bridget Batson or Gitane Restaurant, please visit www.gitanerestaurant.com