Moldavian Braised Vegetable Sauce (VEGETARIAN cuisine) for pasta,rice,eggplant,etc.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers a healthier fat profile.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock is fresher and more flavorful.

bay leaves

💰Cheaper: dried basil

Dried basil can mimic the herbal notes.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Yellow squash provides similar texture and flavor.

Boil water and prepare an ice bath.

Place tomatoes in boiling water for 1 minute, then transfer to ice bath to peel.

Cut tomatoes into quarters and set aside.

Chop onions, garlic, red chili pepper, and parsley roughly before placing in food processor.

Cut red bell pepper and add to food processor.

Process vegetables until finely chopped.

Layer chopped vegetables over peeled tomatoes in a pot without stirring.

Add 2 teaspoons of salt and about 1/4 cup of olive oil on top.

Cover and braise the mixture until tomatoes are soft and vegetables caramelize, about 5 minutes.

Heat olive oil in a separate pan and add a portion of the mixture without stirring, seasoning with salt and sugar.

After a couple of minutes, add the rest of the mixture and cook for about 2 more minutes without stirring.

Stir mixture to thicken, adding about 1 teaspoon of paprika.

Blend the mixture until smooth, then return to the pot.

Add about 1/4 cup of fresh basil and 120 milliliters of red wine to the blender.

Simmer the sauce gently with a lid on for at least 30 minutes, then stir in cognac and simmer for an additional 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary