Food
Zucchini and Tomato Sauce
By Yankee Magazine|Feb 13 2007|
Yield:
4 servingsIngredients
1 medium onion, finely chopped
2 tbsp olive or salad oil
1 clove garlic, minced
3 medium tomatoes, peeled and chopped
1/2 tsp each salt and dried basil leaves
1/4 tsp each sugar and dried oregano leaves
dash pepper
1/4 cup dry white wine or chicken broth
1 1/2 lbs zucchini (4-6 medium) unpeeled, sliced 1/4 inch thick
Instructions
Cook onion in oil in large frying pan until soft, but not browned. Mix garlic, tomatoes, salt, basil, sugar, oregano, pepper and wine.
Bring to boiling, cover. Reduce heat, and simmer 20 minutes.
Uncover. Mix in zucchini. Cook over moderately high heat, stirring frequently, until tomato sauce is reduced and thickened and zucchini is tender crisp about 10 minutes. Salt to taste.
