Zucchini Tomato Sauce

I was surprised at how many of my friends don't know how to make a basic tomato sauce... here's a lighter, tastier sauce that's easy to make and takes just as long to cook as your pasta (ok, boiling time included). Keeps in the 'fridge for a week. I usually eat it with penne and a slice of rustic bread, mmm

The Innies

1 zucchini, sliced and halved

1/2 onion, coarsley chopped

4 cloves garlic, coarsely chopped

1 tablespoon olive oil

4 fresh medium tomatoes, cut into 1/2 inch chunks

1 teaspoon sage (fresh is best if you have it)

1/2 teaspoon thyme

1 teaspoon salt

The Way

Heat the olive oil in a medium thick-bottomed saucepan over medium-high heat for one minute. Add the zucchini, saute for about 3 minutes. Add the onion and garlic and saute just until the onions begin to soften, about 5 minutes (the zucchini will not be soft at this point, and if it is, it's rotten and you should learn more about picking your vegetables).

Add the tomato, sage, thyme, and salt, stir. Simmer for 30 minutes, stirring occasionally, until the liquid has been reduced and the zucchini is tender (but not falling apart).

Remove from heat and serve! 

This also does well with breaded eggplant cutlets (recipe coming soon when i make them better) but you can get dairy-free frozen prepared eggplant cutlets at your local, amazing Trader Joe's.