Farmers’ Market Sauce

(courtesy of Lara Ritchie, culinary director, Nothing To It! Culinary Center in Reno. Makes 5 cups)

2 medium onions, finely chopped
1 tablespoon garlic, minced
1 tablespoon rosemary, finely chopped
1 tablespoon thyme, finely chopped
Pinch of crushed red pepper
⅓ cup olive oil
½ cup dry white wine
2 small zucchinis, finely chopped
1 medium eggplant, finely chopped
1 medium carrot, finely chopped
1 medium celery rib, finely chopped
Salt and freshly ground black pepper, to taste
¼ cup basil, chopped

In medium skillet, sauté onions, garlic, herbs, and crushed red pepper in oil over medium heat, stirring occasionally, until tender but not browned, about 10 minutes. If onions start to color, add 1 or 2 tablespoons of water and lower heat slightly. Add wine and simmer 1 minute. Scrape mixture into slow cooker.

Add remaining vegetables and salt and pepper to taste. Cook on high 3 hours, or low 6 hours, or just until vegetables are soft. If sauce looks too thin, remove cover for the last 30 minutes. Stir in basil and serve over pasta or rice.

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