Fried onions, peppers and mushrooms with sun-dried tomatoes and sweet red roasted peppers, simmered in a fennel, basil, cilantro tomato sauce. Served in hard-crusted or soft grinder (sub) rolls!

Makes 4-1/2 cups sauce for 9 grinders

3 T. extra virgin olive oil

3 sm. yellow onions; cut off ends, peel, cut in half from end to end, then cut crosswise into ⅜ inch wide half rings

1 jumbo green pepper, cored, cut in 4ths from end to end, then crosswise into ⅜ inch wide strips

½ t. salt

7.5 oz. (drained wt.) jar sliced mushrooms; drain and reserve liquid

1 c. sweet red roasted peppers cut into 1 x ⅜ inch strips, I used Mancini brand

2 oz. sun-dried tomatoes, non-marinated, cut crosswise into ½ inch wide strips, resembling small pepperoni pieces

2 c. canned petite diced tomatoes including liquid

8 oz. can tomato sauce plus 1 can water

reserved mushroom liquid

2 t. ground fennel seed

1 t. garlic powder

1 t. dried basil, crushed

½ t. dried oregano

¼ t. red cayenne pepper

2 t. sugar

lots of freshly ground black pepper

1 T. fresh squeezed juice of lemon

1 handful fresh cilantro leaves

1 pkg. hard-crusted or soft grinder (sub) rolls

In large skillet, over medium-high heat, melt olive oil. Add onions, peppers and salt. Stir, then saute hard till browned-tinged on some edges and partially wilted.

Add drained mushrooms, stir, and continue to saute till some sides turn golden brown.

Add remaining ingredients, except grinder rolls. Stir well, bring to soft boil, cover, reduce heat to low and cook for 30 minutes, stirring occasionally.

Now, remove cover, stir and cook on medium-high heat till excess liquid evaporates. We’re putting this on sandwiches, so we don’t want much water. The reason we add the water in the first place is to soften the veggies as they cook. Turn heat off and salt to taste.

Grinder rolls: either use plain or lightly toast, broil, or bake in low heat oven for a few minutes. Slit roll in half, leaving a hinge along one side to catch the drippings from the sauce. Place about ½ cup sauce in each roll, close and serve.

Notes: Serve on a plate in case they drip. The sun-dried tomatoes create a meat-like texture (chewy). Be sure the green pepper is soft and dark before removing from heat.

This is not a pasta sauce, so don’t try to use it over pasta. It was specifically designed for bread. The little bit of sauce soaks into the roll with lots of veggies to chomp down on. If you have leftovers, add a little water to reheat, since as it sets, the veggies absorb more liquid.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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