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1.
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Heat the olive oil in a large soup pot over medium heat.
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Add the onion and zucchini and toss in oil.
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Heat, stirring occasionally, until the onion begins to turn translucent.
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2.
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Add garlic, rosemary, parsley, oregano, basil and pepper(s).
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I usually use fresh basil and dried everything else, but experimentation is fun.
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Sometimes I add thyme, too.
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The only warning I can offer is that much more rosemary than that seems to overpower the sauce.
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Once youve added your herbs, stir the pot for another minute or two.
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3.
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Pour in the wine.
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Listen to it sizzle!
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Stir for another minute or two again.
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4.
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If your tomatoes are diced, toss them into the pan, liquid and all.
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If not, drain them first, then break them up with your spoon or spatula while they cook.
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(Alternatively, make a huge mess by crushing individual tomatoes in your fist.
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Its therapeutic.)
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5.
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Add tomato sauce, salt and sugar.
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Reduce heat and simmer for 2 hours or until youre happy with the consistency.
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Longer simmers lead to thicker sauce.
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Once the sauce has thickened, youre done.
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Serve over pasta or on a cubesteak sandwich, or cold as a dipping sauce with batter-fried veggies.
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Cook up with ground beef and rice and use it for stuffed peppers or cabbage roles.
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The skys the limit!
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It freezes really well and keeps for a long time in the fridge, but I havent tested its fridge-longevity past a month or so.
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You could probably can it but I havent attempted that yet.
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For variety, you can include summer squash or mushrooms in place of (or in addition to) zucchini, or add a diced green or colored bell pepper in the initial step.
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You can also use diced carrot, although it seems to disintegrate during cooking.
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Add a dash or cayenne pepper or some Tabasco sauce for a spicy version.
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If you have home-canned tomatoes, try using those!
