Versatile Tomato Sauce

3 quarts

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


  • 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


  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. 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.

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