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Zucchini Tomato Sauce Recipe

© Bob Ewing

The season is ripe for this recipe.

I love tomato sauce. I eat pasta just to have a reason to make and enjoy this marvelous food. Fortunately, tomato sauce is not just for pasta. Baked potatoes, covered in tomato sauce, are delicious. Baked beans, chili, soups and stews take a differet flavour when you add tomato sauce to the recipe.

A bonus is the fact that tomatoes are good for you and even better, they increase their food value when cooked. Canned tomatoes are one of the few canned foods that I buy in bulk whenever case lots come on sale. I look for the low sodium, organic brands.

Canned tomatoes are fine for sauce. I prefer using a combination of crushed and diced tomatoes but whole canned tomatoes can work as well. Tomato paste is essential. Have plenty on hand and when making sauce make extra so you will have a quick healthy food handy. The choice of pasta is yours.

You can also add sauce to soups and stews to flavour. Herbs and spices such as thyme, oregano, basil, bay leaf, black pepper and crushed chilies enhance the taste but only two are absolutely necessary--basil and bay leaf.

Garlic, do not forget the garlic. If you do not like it you can leave it out, the sauce will be fine. However, it does add a zest to the sauce that is not only delicious but healthy too.

In season, when zucchini are everywhere, add them to your tomato paste. They add flavour and texture to the sauce.

Bob's Zucchini Tomato Sauce:

1- med zucchini diced, 1- tablespoon olive oil, 2-3 cloves garlic, finely sliced, 1- medium onion diced, 10 large fresh button mushrooms diced or 1 can 14 oz, 1 medium green pepper diced, 3-celery sticks diced, 1- bay leaf, fresh--but dry will do, dry or fresh spices, basil, thyme, oregano, celery salt, and black pepper to taste, dry chillies, 1- can tomato paste 5.5 oz, 1-can diced toamtoes 28 oz, 1-can crushed tomatoes 28 oz.

Aadd oil to slow cooker set on high, add diced onions, celery, green pepper, zucchini to cooker,

Let cook until onions begin to brown, then add mushrooms, cook 3 minutes,add both cans of tomatoes, add herbs, stir, cook 20 minutes, add tomato paste, stir

Cover cooker and let cook on high for two hours, stirring every 15-20 minutes.

If you have to go out or attend to other tasks, simply turn the slow cooker down to keep warm. This recipe can be prepared in a regular large pot as well. Makes 4-6 servings.