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This is one of my favourite go to, (relatively) quick sauces! And since this is the best time of year for tomatoes, I figured this would be a perfect recipe to share. You can really play around with the types of ingredients you throw in this sauce, as well as how long you cook it for. The longer you cook it, the more flavour it will develop, but cooking it for an hour is just right to me. It also freezes very well and is super versatile. I have used it on pasta, as a pizza sauce, on top of a grilled chicken breast, and much more! If you don’t have all the ingredients in your fridge, not to worry! As long as you have the tomatoes, and one other vegetable, you are good to go. I have thrown in mushrooms before, yellow/orange bell peppers, carrots… and it is just as yummy! If I had to highlight the most important part of this recipe, it would be to choose RIPE tomatoes. It really makes a difference. Happy cooking!
1. Start by chopping up first 6 ingredients. Just a rough chop will do, as once the sauce cooks down, you are going to emulsify it anyway. 2. In a large saucepan, over medium high heat, add the extra virgin olive oil and let heat up. Add your onion, garlic and hot chilis, let sauté for 3-4 minutes, or until golden brown.
Ingredients
Instructions
3. Add in your zucchini, red pepper and green pepper. Add a 1/4 tsp of salt and 1/8 tsp of black pepper.
4. Let cook down, covered, for about 6-8 minutes, or until soft like this (below).
5. At this point, add the tomatoes into your pot. Throw in chopped basil and parsley. Add 1/2 tsp of salt and 1/4 tsp of black pepper. Let simmer, covered, on medium low for 45 minutes.
6. Once it cooks down, it will start to look more like a sauce (below) but will still have chunks of vegetables. If you feel at this point that the sauce is too thick, add a bit of water at a time until it is to your desired consistency (up to a max of one cup) and let the sauce come back to a boil before emulsifying.
7. Take the pot off the heat. Get out your immersion hand blender and carefully start to emulsify the sauce. Feel free to leave it a bit more chunky if you prefer! If you don't have an immersion blender, just use a potato masher instead.
8. I like to cook it for another 5 minutes on low, uncovered. Once done, the sauce will look something like this.
9. This time, I boiled fettuccine pasta, added some parmesan cheese and threw a sprig of fresh basil to top it off!
Enjoy!
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