Brussels Sprouts Tomato Sauce Recipe. Pasta Adaptation
Brussels sprouts, zucchini and tomatoes:
Mediterranean flavors at their best! Brussels Sprouts dishes are a frequent Passover and year-round treat at my table.
I find Brussels sprouts somewhat underrated and underused in our country.
They are much more exciting than they sound, and much less innocent than they look; and their pungent bite provides a nice counterpoint to the mildness of the zucchini. I am including a very simple adaptation of this dish for Pasta, which will make a perfect vegetarian main course.
Ingredients
- 3 tablespoons olive oil
- 1 large onion, quartered
- 3 large garlic cloves
- 2 large zucchini, diced 1/2 inch
- 1 pint brussels sprouts, the smaller the better, frozen OK, larger ones halved lengthwise
- 1 large tomato, diced (settle for 1 cup canned crushed tomatoes)
- ½ cup golden or dark raisins
- 1 teaspoon turmeric
- 2 bay leaves, or ½ teaspoon ground
- 1 cup water
- Salt and pepper to taste
- 1 tablespoon sugar
- 2 tablespoons vinegar
- ¼ cup chopped parsley
Instructions
Heat the oil in a large skillet.
In a food processor, coarsely grind the onion and garlic, and add to the skillet. Sauté until translucent. Add the zucchini, brussels sprouts, tomatoes, raisins, turmeric, bay leaves, water, salt and pepper, and bring to a boil. Reduce the flame to medium and cook covered for 10 minutes. Add the sugar, vinegar, and parsley and cook 5 more minutes. Served hot or at room temperature.
Variation:
Substitute one pound sliced fresh or frozen okra, or diced eggplant, for the brussels sprouts and proceed exactly as above.
Pasta Adaptation:
Increase the olive oil to 1/2 cup, and the crushed tomatoes to 3 cups. Use 1 pound pasta, any kind, including Gluten-Free plus 1/2 cup of the pasta cooking liquid.
This looks awesome! Glad to hear it was good with beef too, as that is what I am more likely to have on hand.
This recipe won’t kill you. But your family might. I recommended a bit more seasoning. I think I also over did it with the onions in the food processor. It was very liquidy and lacked flavor.
bodek makes frozen checked brussel sprouts
Exactly: Thanks Marc! Hope you join us again soon!
Bs’d
sounds like a great recipe, but how on earth do you check the brussel sprouts. They are one of the seriously problematic vegetables in kosher cooking. Thanks for the great site, kol tuv, ChaiaT.
Chaia, for checking your vegetables, please follow what your rav tells you. I’ll just stick to cooking, and we’ll be a team:-)))