osteogenous (medicine) and Roasted Vegetable Tomato Sauce (recipes)

osteogenous (medicine)

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osteogenic
<physiology> Osteogenetic.

Source: Websters Dictionary

Roasted Vegetable Tomato Sauce (recipes)

Roasted Vegetable Tomato Sauce

Yield: Makes about 8 cups

Ingredients:

1eggplant, cut into 3/4-inch slices

1-1/2teaspoons salt, divided

2zucchini, halved and cut crosswise into 1/2-inch pieces

2red or yellow bell peppers, cut into 3/4-inch strips

8ounces small mushrooms, stems trimmed

1red onion, cut into 3/4-inch pieces

1/4cup olive oil

2tablespoons balsamic vinegar

3to 4 cloves garlic, minced

1teaspoon dried rosemary

1can (28 ounces) tomato sauce

3/4cup water

2teaspoons sugar

2teaspoons dried basil

1/2teaspoon red pepper flakes

Preparation:

1.Place eggplant slices in large colander set over bowl; sprinkle with 1 teaspoon salt. Drain 30 minutes. Rinse eggplant under cold running water. Pat dry with paper towels. Cut slices crosswise into 3/4-inch pieces. Set aside.2.Preheat oven to 425°F. Combine eggplant, zucchini, bell peppers, mushrooms and onion in 15X10-inch jelly-roll pan.3.Whisk oil, vinegar, garlic and rosemary in small bowl until well blended; pour over Vegetables, stirring until evenly coated.4.Bake 25 minutes or until Vegetables are brown and tender, stirring occasionally. Sprinkle remaining 1/2 teaspoon salt evenly over Vegetables.5.Meanwhile, combine tomato sauce, water, sugar, basil and pepper flakes in large saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover. Simmer 10 minutes, stirring occasionally.6.Add roasted Vegetables and Cooking liquid to saucepan. Cover; simmer 5 minutes, stirring occasionally. Remove saucepan from heat; cool completely.7.Store in airtight container in refrigerator up to 5 days.

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