Richard

Combine all ingredients into a no-stick dutch oven or crockpot and slowly simmer, stirring occasionally. If you leave it cooking unattended all day in a crock pot, then keep any thing that burns on the side wall from falling into the mixture.

Makes about 3 pints (1.5 liters).

INGREDIENTS

• 5 pints (2 1/3 liter) of diced or skinned tomatoes. To skin them: par-boil and then pull the skin off and let the rest fall into the measuring bowl. If you're being lazy, then just remove the stem from each tomato and drop it into a food-processor with a slicing blade. I like to use all one variety of tomato, then label it "Big Boy Marinara", "Cherokee Purple Marinara", etc.
• 2 Tbsp grated Parmesian cheese
• 2 Tbsp dried or 1 Tbsp diced fresh leafs of Oregano
• 2 Tbsp dried or 6 fresh leafs of Basil
• 3 to 6 cloves (fingers) of Garlic, diced
• 2 tsp or foliage from one 4-inch (10 cm) sprig of Marjoram
• 2 tsp or foliage from one 5-inch (12 cm) sprig of Rosemary
• 2 tsp or foliage from one 5-inch (12 cm) sprig of Thyme
• 5 dried or 4 fresh Bay leaf
• 1/2 tsp Black Pepper OR 1 level tsp Five-Flavor Spice (Wu Wei)
• 1/4 large or 1 small yellow onion, diced
• 1 small or 1/2 large Carrot, chopped or shredded
• 1 medium Zucchini chopped or shredded, 10-inch (25 cm) long or 4-inch (10 cm) round "8-ball" variety
• 2 cups (1/2 liter) sliced mushrooms

For long term storage, freeze in 1 pint containers shortly after cooling.

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Richard

I just updated the recipe as Sue informed me she left out the garlic from the ingredient list -- mainly because it goes in darn near everything she makes!

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CookieCows

What does the zuchinni add to the sauce as I didn't grow it this year. The only thing I have to replace it with from the garden would be yellow squash or green tomatoes.... or, I could buy some zuchinni I suppose...... LOL

I have been skinning the tomatoes and putting them in the blender with onion and green pepper as a general base ingredient before putting them in a pot to simmer down and then putting in the freezer.

It's interesting the way it starts out pink in the pot and then turns a deep red after it simmers. And speaking of pink... why does the green bean water turn pink after blanching them?

Deb

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Richard

Imagine a zucchini and mushroom pizza.

Got me.

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MediaHound

Sounds good! I just posted it on Spaghetti Sauce with a link back to the thread here.

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momoese

Sounds good! Are you guys aware that the recipe calls for basil twice, and in different amounts? Just how much basil does it require anyway? 4, 6, or 10 leafs?

Richard

I'm losing confidence in my ability to type! That second entry is now Bay leaf, and Sue informs me that it should be teaspoon not Tablespoon of Black Pepper -- unless you are one of those people who puts black pepper on just about everything.

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