Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Versatile Tomato Sauce 3.5 (2) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 3 quarts This sauce is delicious served over pasta, couscous, or with rice and beans. 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 ½-inch pieces 2 zucchini, halved lengthwise, cut into ½-inch pieces Salt and freshly ground black pepper 1 ½ tablespoons dried rosemary, chopped 1 tablespoon dried thyme 4 cans (28 ounces each) peeled plum tomatoes Directions 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. 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. Cook's Notes The sauce can be frozen in a container for up to 2 months. Rate it Print