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|By :Mediterranean Living|
|Browse Category||Rice & Pastas, Vegan & Vegetarian|
|Diet||Dairy Free, Gluten Free, Plant-Based, Vegan, Vegetarian|
|Cooking Technique||Pressure Cook, Sauté|
|Prep Time||5 minutes|
|Cook Time||10 minutes|
4 - 8 servings
Mediterranean Living Bio:
Mediterranean Living is a Mediterranean Diet and lifestyle community for busy people. We teach people how to eat the healthiest diet in the world with Mediterranean recipes, articles, videos, olive oil, cookbooks, online diet programs, and a weekly newsletter. Go to www.mediterraneanliving.com to join our community and download our free 7 day Mediterranean meal plan e-book here!
Our Team: Bill Bradley is a Registered Dietitian and the founder of Mediterranean Living. He travels extensively teaching the benefits of eating Mediterranean. Bill’s wife Christine is a contributor to Mediterranean Living specializing in herbalism and recipe creation. Koula Barydakis, co-author of the Foods of Crete cookbook, is a chef and cooking teacher on the Greek island of Crete. Gerry LeBlanc is the developer of the website and a former fishmonger who specializes in Mediterranean seafood recipe formulation. George Zikos started as an intern while studying abroad in Greece, but since returning has worked as a food writer/social media marketer for Mediterranean Living.
The sauce was easy to make and it was good. However, it was way more than 4 servings for us. I filled four quart jars.
Wow! Super flavorful and easy. I served it over butternut squash raviolis for a perfect sweet and savory. It did make a lot of sauce but that’s cool. I froze the extra in quart baggies for future easy meals.