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Tomato Veggie Sauce


  • Sauce tomatoes, skins removed. Set aside, saving all of the juice that runs out while removing skins and cores.
  • 1 large onion, diced
  • 4 cups of zucchini, finely diced (skin and seeds removed from more mature squash)
  • 1 cup carrot, finely diced
  • 1 large handful of fresh basil, chopped
  • 3 Tbs fresh oregano
  • 3 garlic cloves, finely minced
  • 1/4 cup olive oil
  • sea salt and pepper to taste
  • 1/3 cup of sherry vinegar or 1/2 cup dry red wine.



  • In a large non-reactive skillet add olive oil and, sauté onion. 
  •  Once the onion smells sweet,  add zucchini and diced carrot. Cook until soft.
  • Stir in basil, oregano, garlic. 
  • Turn up the head and add more olive oil.
  • Once it sizzles, add all of the tomatoes and the juice that has run.
  • Turn the heat down and simmer for 30 minutes.
  • Add sea salt and pepper to taste.
  • Add 1/3 cup of sherry vinegar or 1/2 cup of dry red wine (I used sherry at the farm but would have used red wine if I were at home.) 
  • Simmer for 15 minutes.
  • The sauce will be thick, thanks to your patient simmering and the zucchini.