Tangy Tomato Sauce

Well, once again I was under extreme pressure to use up a bunch of veggies before I picked up my  CSA box this past Tuesday. Actually, that’s a lie. We weren’t home this past weekend, so the veggies from last week went untouched for 2 days! I actually picked up the CSA box, went home, and then panicked. I was overwhelmed with all of the veggies I needed to find a “home” for. I had one big honkin’ zucchini that was taking up a lot of space in the veggie drawer. It had to go. The carrots and broccoli and cauliflower needed  space. So…here is what I came up with. A tangy tomato sauce based on a recipe by Angela Liddon of OhSheGlows. I was able to use my CSA zucchini, tomatoes, onions, green pepper, garlic, and basil! And, due to the fact that we prepay for our CSA, it was like we were eating for FREE. My husband was quick to point out that it definitely was not free…but it was so very worth it! Just the smell alone was worth a million dollars.

 

Tangy Tomato Sauce

3 cloves garlic-peeled and minced

1 T. olive oil

4 c. diced tomatoes

1/2 c. chopped onions

1 green pepper-chopped

8 sundried tomatoes (packed in oil kind)

1 handful of chopped basil

1 T. oregano

1 -2 t. salt (to taste)

 

Heat a pan until it gets hot. Add olive oil and garlic. Turn down heat to medium/medium high and add onions and green pepper. Cook until onions turn translucent. Add tomatoes. Cook down the mixture until most of the liquid evaporates (about 15 minutes). Put sundried tomatoes in a blender. Add a couple of spoonfuls of the tomato/green pepper/onion mixture. Blend until smooth. Add this mixture back into the pan. Stir. Add basil and oregano. Salt to taste.