Garden Fresh Pasta Sauce

By á-4767

A great way to use up tomatoes and other veggies from your garden! You can add pretty much any garden fresh veggies you have on hand - bell peppers, zucchini, squash, carrots, etc.

Ingredients

• 4 lbs fresh tomatoes peeled, seeded and chopped (romas or plum tomatoes work best)
• 1/4 cup olive oil
• 2 medium onions, chopped
• 4 cloves garlic, chopped
• 1 medium bell pepper, seeded and chopped
• 1 1/4 - 1 1/2 cups zucchini, chopped
• 4 - 6 oz fresh mushrooms
• 1/4 cup fresh basil, chopped
• 1 T fresh oregano, chopped (I substituted fresh thyme as I didn't have any oregano in the garden at the time)
• 1 tsp sea salt or to taste
• 1/4 tsp ground pepper or to taste
• 1 T sugar
• 4 sprigs parsley
• Grated Parmesan cheese

Details

Servings 6

Preparation

Step 1

To peel tomatoes immerse in boiling water for 10-20 seconds, then transfer to a bowl of ice water. Score the skin and peel.
Core and seed the tomatoes then process in a food processor or chop coarsely for a chunkier sauce.
In a heavy saucepan, heat olive oil over medium heat. Saute onions and garlic until golden brown.
Add the peppers and saute until slightly soft.
Add the zucchini and cook another 2 - 3 minutes.
Add the mushrooms and cook another 3 - 5 minutes.
Add the basil and thyme.
Add tomatoes, sugar and parsley sprigs; heat to a boil; reduce heat and simmer, uncovered for about 2 hours or until sauce has thickened; stir often.
Remove parsley
Serve over cooked pasta and top with Parmesan cheese.