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Tomato Sauce with Chunky Vegetables

A good way to make use of fresh Spring vegetables and herbs. Make a trip to your local farmer's market this weekend.

1 28 oz. can of crushed tomatoes
2 cloves garlic, minced
½ onion, chopped
1 small yellow squash, chopped
1 small zucchini squash, chopped
6 button mushrooms, chopped
1 tbsp. dried basil
About 10 leaves of fresh basil, torn
1 tbsp. dried oregano or 2 tbsp. fresh
1 tsp. dried parsley or 2 tbsp. fresh
Dash of crushed red pepper
Dash of salt & pepper
4 tbsp. olive oil
½ cup water

1) In large saucepan on medium-high heat, add 2 tbsp. olive oil and chopped onion. Saute a few minutes. Add squash and zucchini and sauté until vegetables are tender.

2) Add garlic and spices and then mushtrooms and sauté a few more minutes.

3) Add crushed tomatoes and water and 2 more tbsp. of olive oil.

4) Reduce heat and simmer about 15 minutes. Add fresh basil a minute or two before serving.

5) Serve with your favorite pasta and Parmesan/Romano cheese, if desired.

Makes enough sauce for four servings.

Delicious paired with Mountain Cove Vineyards Tinto wine.

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