The Leaky Faucet

Tomato Sauce with Vegetables and Basil
A chunky garden tomato sauce with fresh basil from Diana Rattray

INGREDIENTS:
• 3/4 cup chopped onion
• 2 cloves garlic, crushed and minced
• 3 tablespoons olive oil
• 6 cups chopped tomatoes, canned or about 6 fresh, peeled tomatoes
• 3/4 cup dry red wine
• 1/4 cup shredded carrots
• 1/4 cup chopped fresh parsley
• 1/3 cup chopped fresh basil
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup sliced zucchini
• 1 cup sliced fresh mushrooms
PREPARATION:
Heat olive oil in Dutch oven over medium heat; add onion, cooking until tender. Stir in garlic, tomatoes, wine, carrots, parsley, basil, sugar, and salt. Bring sauce to a boil. Reduce heat and simmer, uncovered, for 1 hour, stirring frequently.
Add sliced zucchini and mushrooms; cook until sauce is thick, about 20 minutes longer. Serve with hot cooked pasta.
Tomato sauce recipe serves 4.