%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass{../recipe}

\recipeName{Jalapeno Zucchini Tomato Sauce}
\recipeMakes{1 quart}{sauce}
\recipeSourceBook{The Everything Vegetarian Cookbook}{185}

\begin{document}
\begin{ingredients}
\addIngredient{4 pounds}{roma tomatoes}
\addIngredient{2 tablespoons}{olive oil}
\addIngredient{1 large}{onion, roughly chopped}
\addIngredient{6 cloves}{garlic, chopped}
\addIngredient{1 teaspoon}{sugar}
\addIngredient{6 ounce}{can tomato paste}
\addIngredient{1 small}{zucchini, roughly chopped}
\addIngredient{1 medium}{jalapeno, minced}
\addIngredient{1 cup}{fresh herbs (basil, parsley, oregano, \ldots), chopped}
\end{ingredients}

\begin{steps}
\addStep{Halve the \ingredient{tomatoes} and squeeze out
	 as many seeds as you can.  Dice the tomatoes.}
\addStep{Heat \ingredient{oil} in a large saucepan over \textbf{medium heat}.
	 Add \ingredient{onions} and cook \textbf{10 minutes},
	 stirring frequently.}
\addStep{Stir in the \ingredient{garlic}, \ingredient{sugar}, and
	 \ingredient{tomato paste}. Cook \textbf{2 minutes}, stirring constantly.}
\addStep{Add the \ingredient{tomatoes} and cook \textbf{10 minutes}.
	 Mixture will become brothy.  Stir in \ingredient{zucchini}.}
\addStep{Reduce heat to \textbf{low} and simmer \textbf{30 minutes},
	 until all tomatoes are softened and sauce has thickened.}
\addStep{Remove from heat and stir in \ingredient{jalapeno} and \ingredient{herbs}.}
\end{steps}
\end{document}
