Cherry Tomato N Zucchini Pasta Sauce

by Polly Pedersen
(West Sand Lake, NY)

How to use up all those cherry tomatoes and zucchini?? Easy and tasty sauce. Adapted from Barilla


2 Cups Cherry tomatoes ( skins off by boiling for 20 seconds and putting into ice water. They should slip off- good job for kids)

1/2 Cup chopped onions
2-3 chopped garlic cloves
1/2 Cup diced zucchini
Fresh or dried basil to taste
1/4 Cup Tomato juice or chicken stock to thin
1/2 - 1 teaspoon Salt
1/4 Pepper (optional)
Fresh Parmesan (optional)

Saute onions for a few minutes, then add garlic and saute for 1 minute, then cook zucchini for 2 minutes. Add seasonings, skinned tomatoes and herbs, cook till soft and cooked well with the broth.

Pour over your choice of pasta. Bow tie works well with this.

I've added other fresh garden veggies to this recipe. Good way to get them in the family diet.