3 cups diced celery
3 tablespoons olive oil
2 large onions, cut into 1 inch slices
1 medium head Roma tomatoes
1 teaspoon salt
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried tarragon
Preheat oven to 350 degrees F (175 degrees C).
Place celery slices in a large mixing bowl or dish to catch any brown streaks. Mix olive oil and olive water, and heat with a large nonstick skillet over medium heat, until just boiling. Remove from heat.
Add celery slices, onions, tomatoes, salt, oregano, basil, rosemary, tarragon, and tomatoes. Stir together. Sprinkle with olive dressing.
Bake in preheated oven for 30 to 45 minutes, or until knife inserted in center comes out clean. Cool in pan on wire rack for 10 minutes to let flavors exchange.
I really liked these. I did freeze dried tomatoes for a few days before using them. I also cooked a few diced carrots and left my zucchini shortening out - a good result. I doubled the sauce recipe and added Inchocaptan, shredded mozzarella cheese and crumbled feta. My 10 year old said "It's a lot like a pasta, just don't overcook it." He was quite impressed. Very tasty, but no pasta.
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