Every year when late summer rolls around my garden produces a profusion of tomatoes and over the years I have working with different combinations of ingredients to produce a fresh tomato sauce that is truly delicious. This year’s tomato sauce recipe is so vibrant in flavor as the garden fresh ripe tomatoes and additional ingredients are heated just long enough to thicken into a sauce.
This sauce is so full of flavour and light as it requires very little cooking time, just enough to reduce the liquid and thicken the sauce. If you don’t grow your own vegetable garden, you can pick up tomatoes at farmer’s markets very cheaply at this time of the year.
Summer Bounty Fresh Tomato Sauce
Yield: Makes About 3-4 Cups
4 Tablespoons Extra Virgin Olive Oil
1 Finely Chopped White Onion
3 Cloves Garlic, Peeled & Finely Minced
8 cups Chopped fresh tomatoes, unpeeled
1 yellow zucchini, chopped
½ pound sliced mushrooms (white or brown)
½ each of a green, red and orange pepper, chopped and seeds removed
Himilayen Sea Salt & Freshly ground Black Pepper
In a Dutch oven, heat the olive oil over medium heat until sizzling, then add the garlic and cook the onion, stirring often, until it is soft and translucent..
Add the tomatoes, salt and pepper, and simmer for about 20 minutes or until the sauce has thickened.
Add in chopped mushrooms, zucchini and peppers and cook another 10 minutes until all the vegetables are softened.
Use immediately on the pasta of your choice or store in freezer bags to use in the future.
Alternative Pasta Choices
Pasta choices do not have to be traditional wheat pasta. Experiment with some gluten free varieties that are much lower on the glycemic index as well. My new favourites are Edaname pasta and Black Bean pasta. Both of these pastas have a far higher protein content, are super low in calories and cook in 4-5 minutes. You can also spiralize fresh green zucchini or use spaghetti squash as a pasta alternative with this fresh sauce.