No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Versatile Tomato Sauce

This sauce is delicious served over pasta, couscous, or with rice and beans.

  • yield: Makes 3 quarts

advertisement

advertisement

Ingredients

  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 onions, chopped medium
  • 2 small carrots, finely chopped
  • 2 yellow squashes, halved lengthwise, cut into 1/2-inch pieces
  • 2 zucchini, halved lengthwise, cut into 1/2-inch pieces
  • Salt and freshly ground black pepper
  • 1 1/2 tablespoons dried rosemary, chopped
  • 1 tablespoon dried thyme
  • 4 cans (28 ounces each) peeled plum tomatoes

Cook's Note

The sauce can be frozen in a container for up to 2 months.

Directions

  1. Step 1

    Place oil in a large stockpot set over medium heat. Add garlic and onion; saute until soft, about 6 minutes. Add carrots, squash, zucchini, salt and pepper to taste, rosemary, and thyme. Stirring occasionally, cook until vegetables are soft, about 15 minutes.

  2. Step 2

    Transfer half the mixture to a bowl; set aside. Gently crush the plum tomatoes with your hands, and add them (with juice) to the pot. Simmer over medium-low heat until sauce begins to thicken, about 1 1/2 hours. Add reserved squash mixture, and heat. Season with salt and pepper. Serve.

Source
Martha Stewart Baby, Special Issue 2000

advertisement

advertisement

Reviews (2)

  • 24 Jan, 2011

    I am guessing that you cover the pot while simmering?

  • 5 Sep, 2008

    Left out the carrots, but loved the idea that I could freeze some of it and use later, that's a time saver.