Simple Marinara Sauce

My friend Sarah just sent me this recipe. It's a great way to use up those extra zucchini and tomatoes.

1/2 cup extra-virgin olive oil

1 large onion, diced

5 garlic cloves, minced

2-3 small or 1 large zucchini

2 tbsp. each chopped fresh parsley and basil

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 (32-ounce) cans crushed tomatoes or 2 qts. fresh tomatoes, chopped

2 dried bay leaves

Sauté the onions and garlic in olive oil until soft, about 7 minutes. Add the zucchini and sauté for another 1-2 minutes. Add bay leaves. Add the tomato, salt pepper, and the parsley and basil. Let simmer for 1 - 1 1/2 hours. When finished simmering, remove bay leaves, and puree until smooth.

Can add carrots, celery, etc. as needed during simmering process.

Roasted Marinara Sauce

Use above proportions. Cut all vegetables in 1” pieces. Slice garlic. Place all on baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Roast at 400°, stirring occasionally, about an hour or till very dark. Put in pot with rest of ingredients. Simmer till thick. Puree.