Baked Goods
| Tomato Pepper Pasta Sauce (dairy) | |||
Contributed by Eileen Goltz. |
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Ingredients4 cups chopped red bell peppers
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Instructions
Saute peppers, onions and garlic in oil in a large skillet over medium high heat until vegetables are tender-crisp. Stir in tomatoes; cook over high heat until sauce thickens, 10-15 minutes. Stir in the parmesan, black pepper and cayenne. Mix to combine. Cook for an additional 5 minutes and serve over cooked pasta.
*Special Instructions
Scallions or Green Onions and Insect Infestation:
Light green or brown thrips may occasionally be found between the green branches of scallions/green onions where they protrude from the bulb. Less frequently, they can be found crawling on the outside or inside of the long green shoots.
Inspection:
1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
3. If insects are found in a scallion, the entire bunch must be checked. The affected scallion must be discarded
Serving Size
Serves 12 to 14.
Notes
Fresh Green Onions (also called scallions) require insect infestation inspection. Please see "Special Instructions below:
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Please note that we are posting recipes on www.oukosher.org as a public service.
The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .
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