Petite Feast: Microwave provincial vegetable sauce


    (KUTV) Sometimes it’s just too hot to cook indoors and grilling a simple piece of fish or chicken outdoors is the best strategy to avoid a sweltering kitchen. This tomato based sauce can dress up a barren piece of protein, jazz up eggs or grilled vegetables or even be tossed with cold pasta for a delightful side dish. This microwave sauce comes together quickly and is even better the next day.


    • 1 Conion, chopped
    • 4 clovesgarlic, minced
    • 1 T olive oil
    • 1 t dried oregano
    • 1/4 t dried fennel
    • 2# fresh tomatoes, chopped with juice
    • 2 earibs celery, minced
    • 1 eazucchini, chopped
    • 2 T pitted black or green olives, minced
    • 1 T capers, rinsed
    • 1/4 C fresh basil, chopped
    • 2 T fresh parsley, chopped
    • 1 t orange zest
    • As neededSugar, salt and freshly ground black pepper


    In a microwave safe bowl combine onion, garlic, olive oil, dried oregano and fennel. Cover and microwave on high power for 1 minute. Stir in chopped celery and tomatoes along with their juice. Microwave, uncovered, on high for 4-5 minutes. Stop cooking midway through and stir to prevent scorching. Add zucchini, basil, parsley, capers, orange zest and olives. Let sauce stand for 10-15 minutes to allow flavors to develop and intensify. Taste for sweetness, salt and pepper. Leftovers may be refrigerated for up to 1 week or frozen indefinitely

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