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Baked Potatoes with Diced Peppers and Mushroom Marinara Sauce (Pareve)
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| Contributed by Eileen Goltz |
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Ingredients3 tablespoons olive oil
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Instructions
1. Heat the olive oil in a large skillet, add the garlic and mushrooms and saute for a minute or two;
2. Add the crushed tomatoes and basil. Stir while the mixture comes to a boil and then reduce to a simmer for about 5 minutes;
3. Add sliced and diced pepper pieces into the sauce and simmer until the peppers are tender but not too soft, about 7 or 8 minutes;
4. Stir in the white wine. Taste the sauce and add a touch of sugar if desired, and salt and freshly ground pepper;
5. Serve over a baked potato.
Serves 4. This recipe can be doubled or tripled.
Serving Size
Notes
A quick lunch or dinner for chol chomoed.
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