2 medium zucchinis
1 medium onion
1/2 medium bell pepper, green
1/2 medium carrot
2-3 cloves garlic
1/4 cup vegetable or olive oil
3 medium tomatoes, very ripe
1/2 cup tomato sauce or ketchup PLUS 1/4 to 1/2 cup water (add more if desired)
1 stalk celery
2 tablespoons thyme, fresh (use basil or rosemary, or favorite)
salt, black pepper, garlic powder
Chop onions, bell pepper, celery to medium/fine dice. Chop tomatoes, zucchini, carrot to medium dice. Mince garlic. Use food processor if desired on veggies to change texture of sauce. Add oil to cold pan and put on medium flame. Saute onions, bell pepper and celery until soften, add carrots until tender, then add zucchini. Add salt, pepper, thyme(herbs) and garlic powder. Saute until vegetables are tender. Add tomatoes and allow to "cook out". Mix tomato sauce or ketchup andwater together and add to vegetables when liquid from tomatoes are just about cooked out. Turn down heat and add fresh garlic (and moresalt & pepper to taste). Allow to simmer on low until sauce is to desired consistency. Serve over pasta or fluffy rice, or eat with fresh bread.
Options: substitute yellow or butternut squash, eggplant or sweet potato for zucchini. Use different herbs or combine your favorite. Use canned stewed or diced tomato instead of fresh; omit the garlic powder (I use powder at first so that the fresh garlic does not burnwhile veggies are cooking down, the powder flavors the veggies while the fresh garlic will flavor the liquid/wet sauce ingredients). Youmay add any variety of veggies; add a can of chickpeas or beans just before you add the liquids.
Source of recipe: me