6 to 8 Tomatoes from the Garden
(Basically whatever you have in your garden. Even grape tomatoes. For my first batch, I used Beefsteak, Roma, Heirloom mix. Peel em if you want. They’re fine with the skin.)
1/2 Vidalia onion, diced
4 Stalks of Green Onion, sliced
1 medium to large zucchini, diced into 1/2″ cubes.
(peel if you want, but no need. Lotta flavor in the skin.)
(if dried, at least 2 Tbsp, if fresh, at least 4 leaves bruised and chopped)
(if dried, at least 2 Tbsp, if fresh, chop at least 2 Tbsp)
2 tsp salt
2 tsp cracked pepper
2 tsp of red pepper flakes
1/2 cup of vegetable stock
3 tbsp of Olive Oil
1/4 cup of red wine vinegar
1. Cut the tomatoes up into nice 3/4″ cubes. Place into Crock Pot.
2. Diced Vidalia Onion and sliced green onion into crock pot.
3. Add diced Zuchinni to crock pot.
4. Add Basil and Oregano, plus salt/pepper/red pepper flakes
5. Add Vegetable Stock and Red Wine Vinegar
6. Turn Crock Pot up to HIGH and cook for 3 hours.
7. After 3 hours, all vegetables should soft and fragrant
8. Use a stick blender to blend mixture up while inside the crock pot. Blend until combined nicely, lightly chunky and no so liquidy.
(Careful: it’s quite hot.)
9. Turn crock pot to low, let simmer for another hour.
Don’t know if this is traditional or not, but I’ve made my sauce like this the last few years from the garden and it’s delicious and zippy. Excellent for Spaghetti, mostaccioli, lasagna, and even pizza. I’ve used it to make “stuffed zuchinni” or Stuffed Peppers as well (add some meat to it). Versatile, and delicious. Also, probably decently healthy.