38 lines
1.4 KiB
TeX
38 lines
1.4 KiB
TeX
%
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% Copyright 2016 (c) Anna Schumaker.
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%
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\documentclass{../recipe}
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\recipeName{Jalapeno Zucchini Tomato Sauce}
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\recipeMakes{1 quart}{sauce}
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\recipeSourceBook{The Everything Vegetarian Cookbook}{185}
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\begin{document}
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\begin{ingredients}
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\addIngredient{4 pounds}{roma tomatoes}
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\addIngredient{2 tablespoons}{olive oil}
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\addIngredient{1 large}{onion, roughly chopped}
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\addIngredient{6 cloves}{garlic, chopped}
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\addIngredient{1 teaspoon}{sugar}
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\addIngredient{6 ounce}{can tomato paste}
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\addIngredient{1 small}{zucchini, roughly chopped}
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\addIngredient{1 medium}{jalapeno, minced}
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\addIngredient{1 cup}{fresh herbs (basil, parsley, oregano, \ldots), chopped}
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\end{ingredients}
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\begin{steps}
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\addStep{Halve the \ingredient{tomatoes} and squeeze out
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as many seeds as you can. Dice the tomatoes.}
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\addStep{Heat \ingredient{oil} in a large saucepan over \textbf{medium heat}.
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Add \ingredient{onions} and cook \textbf{10 minutes},
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stirring frequently.}
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\addStep{Stir in the \ingredient{garlic}, \ingredient{sugar}, and
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\ingredient{tomato paste}. Cook \textbf{2 minutes}, stirring constantly.}
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\addStep{Add the \ingredient{tomatoes} and cook \textbf{10 minutes}.
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Mixture will become brothy. Stir in \ingredient{zucchini}.}
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\addStep{Reduce heat to \textbf{low} and simmer \textbf{30 minutes},
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until all tomatoes are softened and sauce has thickened.}
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\addStep{Remove from heat and stir in \ingredient{jalapeno} and \ingredient{herbs}.}
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\end{steps}
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\end{document}
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