Simply Fresh--Week 10--A Week in the Life of a CSA Blogger
This recipe is great for kids. They don't notice the veggies and the sweetness in the vegetables tames the acidity of the sauce, decreasing the need for added sugar.
  • - 1 large onion, minced
  • - half large zucchini and/or summer squash shredded
  • - 1 large carrot, shredded
  • - 2 celery rib, small diced
  • - 1 tablespoon olive oil
  • - 2-4 cloves garlic, peeled and minced
  • - 3 28 oz can crushed tomatoes w/ puree, or 10 cups fresh
  • - 2 teaspoons Italian seasoning
  1. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add onion, zucchini, carrot, and celery. Cook, stirring frequently, until vegetables are soft and have given up a lot of moisture. Add garlic and cook, stirring, for 1 minute. Turn vegetables out into crockpot insert.
  2. Add crushed tomatoes and Italian seasonin to vegetables in crockpot insert. Cook on low for 4-6 hours or on high for 2-3 hours. Remove insert and allow to cool somewhat. Carefully puree in batches in blender (be careful because mixture will be hot. Be sure to remove steam escape cover on blender but cover with a folded paper towel or a dish cloth while pureeing to avoid splatters). Sauce can be chilled and reheated for later use, or frozen
This marinara can be made in a regular pot on the stove. Simmer mixture for 1-2 hours before cooling and pureeing it.
Recipe by Holcomb Farm at