Basic Veggie Marinara

Directions

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   1.
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   Heat the olive oil in a large soup pot over medium heat.
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   Add the onion and zucchini and toss in oil.
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   Heat, stirring occasionally, until the onion begins to turn translucent.
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   2.
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   Add garlic, rosemary, parsley, oregano, basil and pepper(s).
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   I usually use fresh basil and dried everything else, but experimentation is fun.
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   Sometimes I add thyme, too.
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   The only warning I can offer is that much more rosemary than that seems to overpower the sauce.
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    Once youve added your herbs, stir the pot for another minute or two.
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    3.
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    Pour in the wine.
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    Listen to it sizzle!
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    Stir for another minute or two again.
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    4.
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    If your tomatoes are diced, toss them into the pan, liquid and all.
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    If not, drain them first, then break them up with your spoon or spatula while they cook.
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    (Alternatively, make a huge mess by crushing individual tomatoes in your fist.
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    Its therapeutic.)
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    5.
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    Add tomato sauce, salt and sugar.
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    Reduce heat and simmer for 2 hours or until youre happy with the consistency.
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    Longer simmers lead to thicker sauce.
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    Once the sauce has thickened, youre done.
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    Serve over pasta or on a cubesteak sandwich, or cold as a dipping sauce with batter-fried veggies.
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    Cook up with ground beef and rice and use it for stuffed peppers or cabbage roles.
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    The skys the limit!
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    It freezes really well and keeps for a long time in the fridge, but I havent tested its fridge-longevity past a month or so.
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    You could probably can it but I havent attempted that yet.
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    For variety, you can include summer squash or mushrooms in place of (or in addition to) zucchini, or add a diced green or colored bell pepper in the initial step.
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    You can also use diced carrot, although it seems to disintegrate during cooking.
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    Add a dash or cayenne pepper or some Tabasco sauce for a spicy version.
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    If you have home-canned tomatoes, try using those!