Baked potatoes with diced pepper and mushroom marinara sauce (pareve)

By Eileen Goltz, Courtesy of the Orthodox Union (

A quick lunch or dinner during Passover.


3 tablespoons olive oil

2 teaspoons minced garlic

1 pound mushrooms, sliced

2 cups canned crushed tomatoes

2 tablespoons fresh basil; chopped, or 1 1/2 teaspoons Dried basil

2 diced green or red peppers

1/4 to 1/2 cup dry white wine

4 baked potatoes

sugar, to taste

salt, to taste

pepper, to taste


1. Heat the olive oil in a large skillet, add the garlic and mushrooms and saute for a minute or two.

2. Add the crushed tomatoes and basil. Stir while the mixture comes to a boil and then reduce to a simmer for about 5 minutes.

3. Add cut asparagus but not the tips. Simmer the asparagus in the sauce until tender, then add the tips. Cook a few minutes more.

4. Stir in the white wine. Taste the sauce and add a touch of sugar (if desired), salt and freshly ground pepper.

5. Serve over a baked potato.

Serves 4. This recipe can be doubled or tripled.