Between friends and family’s gardens, our garden, and the fact that my hubby works in the agriculture industry, to say we have fresh veggies coming out of our ears would be an understatement! I have spent this summer getting as creative as I could in the kitchen, trying to use all of these vegetables up. The thought of them going to waste just made me sad since winter will be here before you know it and finding a ripe, sweet and juicy tomato won’t be as easy as it is right now.
My recipe for Fresh Garden Sauce is so versatile. With this version, I didn’t add any meat because I usually double this recipe and freeze in several batches (it freezes beautifully). That way this winter I can thaw some out and add it to browned ground beef, turkey or sausage and serve over pasta. Or, throw in 4-6 whole Italian sausage links and simmer until sausage is done and serve over white rice. Do the same thing with browned chicken breasts. How about sauce for your lasagna? Pizza sauce? Umm…. yes please!!
2 Tbsp. olive oil
1 medium sized onion, diced
6 cloves fresh garlic, chopped
½ red bell pepper (about ½ a cup), chopped
3 cups summer squash, quartered and sliced (don’t slice them too thin)
4 cups fresh tomatoes, diced (skins and seeds too!)
1 cup sliced mushrooms
1 6 oz. can tomato paste
½-1 tsp. balsamic vinegar (more or less depending on the acidity of your tomatoes)
1 bay leaf
1 tsp. fresh thyme leaves
1 tsp. fresh sage leaves, chopped
3 Tbsp. fresh parsley, chopped
2 Tbsp. fresh basil, chopped
½ tsp. rosemary, chopped
1 tsp. salt
¼ tsp. black pepper
Pinch of red pepper flakes
1 tsp. garlic powder
2 cups fresh baby spinach leaves
- In a large saucepan, heat olive oil. Add onion, garlic and bell pepper. Cook until softened. Add all remaining ingredients, except for spinach and simmer for 30 minutes. Add spinach and simmer for additional 15 minutes. Enjoy!
- Yields approx. 6 cups of sauce
***IMPORTANT TIPS*** If you are using store bought tomatoes, they tend to be more acidic and not as sweet so add less vinegar or omit it altogether. Also, you may need a few pinches of sugar too!
I used all fresh herbs in this recipe. Trust me, it’s so worth the extra work! You can really taste the freshness in the sauce. However, if you don’t have fresh herbs available to you, you can substitute with dry. Keep in mind it takes less dry herbs than fresh so season to taste if using dry. If you are using fresh, use kitchen scissors to chop them up. For your tomatoes, pulse them a couple times in the food processor. These are major time savers!
-Nicole
My recipe for Fresh Garden Sauce is so versatile. With this version, I didn’t add any meat because I usually double this recipe and freeze in several batches (it freezes beautifully). That way this winter I can thaw some out and add it to browned ground beef, turkey or sausage and serve over pasta. Or, throw in 4-6 whole Italian sausage links and simmer until sausage is done and serve over white rice. Do the same thing with browned chicken breasts. How about sauce for your lasagna? Pizza sauce? Umm…. yes please!!
2 Tbsp. olive oil
1 medium sized onion, diced
6 cloves fresh garlic, chopped
½ red bell pepper (about ½ a cup), chopped
3 cups summer squash, quartered and sliced (don’t slice them too thin)
4 cups fresh tomatoes, diced (skins and seeds too!)
1 cup sliced mushrooms
1 6 oz. can tomato paste
½-1 tsp. balsamic vinegar (more or less depending on the acidity of your tomatoes)
1 bay leaf
1 tsp. fresh thyme leaves
1 tsp. fresh sage leaves, chopped
3 Tbsp. fresh parsley, chopped
2 Tbsp. fresh basil, chopped
½ tsp. rosemary, chopped
1 tsp. salt
¼ tsp. black pepper
Pinch of red pepper flakes
1 tsp. garlic powder
2 cups fresh baby spinach leaves
- In a large saucepan, heat olive oil. Add onion, garlic and bell pepper. Cook until softened. Add all remaining ingredients, except for spinach and simmer for 30 minutes. Add spinach and simmer for additional 15 minutes. Enjoy!
- Yields approx. 6 cups of sauce
***IMPORTANT TIPS*** If you are using store bought tomatoes, they tend to be more acidic and not as sweet so add less vinegar or omit it altogether. Also, you may need a few pinches of sugar too!
I used all fresh herbs in this recipe. Trust me, it’s so worth the extra work! You can really taste the freshness in the sauce. However, if you don’t have fresh herbs available to you, you can substitute with dry. Keep in mind it takes less dry herbs than fresh so season to taste if using dry. If you are using fresh, use kitchen scissors to chop them up. For your tomatoes, pulse them a couple times in the food processor. These are major time savers!
-Nicole
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