Tomato Zucchini Sauce
2 tbsp olive oil
1 tbsp butter
3/4 c chopped onions
1 sm. sweet red or green pepper, seeded and chopped
1/4 c chopped celery
1 clove garlic, minced
2 c crushed tomatoes
1/2 tsp crumbled rosemary
1 tsp fresh marjoram
1 bay leaf
3 tbsp chopped parsley
1/4 c defatted chicken stock or water
3 med zucchini, thinly sliced
In medium stock pot heat the oil and butter. Add the onions, pepper,
carrots, and celery. Saute for 5 to 8 min until soft. Add the garlic
and saute 1 min. Add the tomatoes, rosemary, marjoram, bay leaf,
parsley, and stock. Bring to a boil. Reduce heat, cover and simmer 25
- 30 min. Stir in the succhini. Cook, covered for 5 - 7 min. Remove
bay leaf.
My note: This sauce can be pressure canned or froze.