| INGREDIENTS | | | | sliced onions in the olive oil on a low fire for 2 minutes. |
| Hidden Veggie base version | | | | Add the carrots, ginger and garlic and simmer for 2 |
| 1 oz Olive Oil (preferably Extra Virgin) | | | | more minutes. Add the sliced salad peppers and |
| 3 large onions | | | | tomatoes and heat the mixture for 1 minute on a high |
| 6 large peeled tomatoes | | | | fire, stirring vigorously. Add the herbs, ginger, garlic, salt, |
| 3 medium carrots | | | | pepper and hot sauce and reduce the fire to the |
| 3 large Salad Peppers | | | | minimum and simmer for 5 more minutes, while stirring |
| 2 oz fresh herbs (basil, parsley, thyme, anything will do | | | | regularly. |
| but it must be fresh) | | | | Put the mixture in the blender until smooth. Serve over |
| 1 tablespoon minced ginger (or more if you like it hot, | | | | pasta of any kind; kids will love it and secretly get their |
| preferably fresh) | | | | vitamins. |
| 2 tablespoon minced garlic | | | | Gourmet option: |
| Salt and pepper to taste | | | | Lightly brown the sliced onion in the olive oil on a low |
| A pinch of hot sauce (optional) | | | | fire for 2 minutes. Add the sliced salad peppers and |
| Parmesan cheese | | | | tomato and heat the mixture for 1 minute on a high fire, |
| Gourmet Option add: | | | | stirring vigorously. Add the blended mix, balsamic |
| 1/2 oz Olive Oil (preferably Extra Virgin) | | | | vinegar and warm up. |
| 1 large onion | | | | Generously sprinkle Parmesan Cheese over the dish |
| 2 large peeled tomatoes | | | | and serve. |
| 1 large Salad Pepper | | | | For a non-vegetarian version: |
| 1/2 tablespoon balsamic vinegar | | | | Fry 8 oz of minced meat on a low fire before adding |
| HOW TO PREPARE | | | | the onions. |
| Cut the vegetables in small pieces. Lightly brown the | | | | |