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Lunch recipe · from the recipe book

Simmered Zucchini Tomato Basil Sauce

A chunky, gently sweet tomato sauce simmered with zucchini and carrot, finished with a big handful of fresh basil for a bright, herby lift over vegetables.

Simmered Zucchini Tomato Basil Sauce

Ingredients

  • 14 oz400 gDiced tomatoes, canned
  • 1 medium200 gZucchinicut into small dice
  • 1 medium60 gCarrotsfinely grated
  • ½ cup chopped80 gYellow onionfinely chopped
  • 3 cloves9 gGarlicminced
  • 1 tbsp20 gTomato paste
  • 1½ tbsp20 gOlive oil
  • ¾ cup leaves20 gFresh basilleaves torn
  • ¼ tsp0.5 gCrushed red pepper
  • ¼ tsp2 gSalt
  • ¼ tsp0.5 gBlack pepper
  • ¼ cup60 gWater

Steps

  1. Prepare the vegetables first: chop the onion, grate the carrot, dice the zucchini, mince the garlic and tear the basil leaves.
  2. Warm the olive oil in a medium pot over medium heat. Add the onion and carrot and cook, stirring, until soft and sweet, about 6 minutes.
  3. Add the zucchini and cook until it starts to soften, about 4 minutes.
  4. Stir in the garlic, red pepper flakes and tomato paste and cook for 1 minute until the paste darkens slightly.
  5. Add the canned tomatoes with their juice and the water. Bring to a simmer, then lower the heat and cook uncovered, stirring now and then, for 20 minutes until thickened and the zucchini is tender.
  6. Season with the salt and black pepper. Divide the basil in half: stir the first half into the sauce off the heat and let it sit 2 minutes.
  7. Spoon the sauce over roasted or steamed vegetables and scatter the remaining half of the basil on top.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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