Maura is one of my BFF’s. She is the youngest of 11, from Peabody, Mass.. She has so much East Coast spirit, it’s contagious. Her mother’s name is Carmella. Of course she has a sister named “Tony” and Eva, who is the oldest. When I was describing the point of this recipe blog to Maura ( to post only easy recipes that are as healthy as possible and ideally handed down generation to generation so that I too could share with my kids), she immediately said, “My Grandmother’s Jumbot!”. I had to look up the spelling because it is not pronounced how it is spelled. Maura can say it like a true Italian.
You know someone is a “foodie” when (like Maura) they describe a recipe and are so detailed, even when it’s a simple recipe like this one. “You have to use CRUSHED tomatoes, NOT diced or whole – CRUSHED!”. I had to twist her arm a little to share this recipe with me as lovely and simple as it is – that , and I showed up with a pitcher of Margarita’s when we went to Palm Desert together for a girls’, “get out of Dodge” weekend. I think the Tequila (even though it’s not Italian) may have helped motivate her to share. While this recipe is specific, the traditional “Jumbot”, is made with whatever vegetables and meats one has in the house. Without the sausage and cheese, it’s still a delicious vegetarian and vegan meal. Either way – it’s a great, healthy gluten-free option for my kids as well!
(double for a larger family or crowd):
- Few Tablespoons of Cooking Oil (Olive or Coconut…)
- 1/2 Yellow Onion, chopped
- 2 Cloves Garlic, chopped (optional)
- 1 Can Crushed Tomatoes + 1 Can of Water
- 1 Sm. Can Tomato Paste
- Tablespoon Dried Parsley
- 1 Cup Mushrooms, sliced
- 1 Cup Whole Green Beans
- 1 Red Bell Pepper, cut into squares
- 1 Large Potato, cut into cubes (personally, I scrub potatoes clean, it’s easy)
- 1 Zucchini, cut into cubes
- 1 Yellow Squash, cut into cubes
- 2 Tablespoons of Grated Parmesan
- Salt and Pepper, to taste
- 2-3 Sweet Italian Sausage, cooked in water (pierced to let the fat out)
Cook onions in a large pot in oil until they start to look a little clear. Add the garlic if you’re using it and cook for an additional 20 seconds.
Then, add the crushed tomatoes, tomato paste, parsley and water. Reduce for 30-60 minutes on a low flame.
Then, add all the cubed vegetables except the zucchini and squash. When the potatoes are almost done, add the zucchini and squash and cook until done.
If you are eating with sliced sausage, add and heat through. You can also add earlier if you want more sausage flavor infused in the liquid.
Serve in a bowl with crusty bread, or over pasta, rice or couscous.