Making the Summer Bounty Last & Chunky Summer Vegetable Marinara

14 Aug

Chunky Summer Vegetable Marinara

Summer’s bounty makes this the perfect time to start making delicious vegetable based sauces, spreads and pestos to store in your freezer.

Need some ideas?  Why not try: Divine Tomato Basil sauce, Ancho Chili & Pineapple sauceBasil Pesto, Spinach & Walnut Pesto…. and this Chunky Summer Vegetable Marinara.

These delightful containers of saucy deliciousness are perfect to pull out on those crazy nights as summer winds down and things inevitably get busier.

Chunky Summer Vegetable Marinara

This recipe for Chunky Summer Vegetable Marinara will quickly become a firm favourite… It’s quick to make, packed with nutrients and antioxidants, and very importantly… it tastes amazing.

Your kitchen will smell of a cozy Italian restaurant… sweet tomatoes fragranced with garlic bubbling away beside rustic tender bites of summer zucchini and eggplant elevated with a pinch of red pepper heat.

Can you imagine that smell? YUM!

Chunky Summer Vegetable Marinara

Gather a few tempting recipes that strike your fancy, block just two or three hours in your calendar for the next couple of weekends or free days, preferably for just after you’ve visited the local produce market, and get cooking up a few varieties of vegetable based sauces, pestos or spreads to tuck away for those nights when you’ll really appreciate them

This is also a great time to start thinking about freezing fresh berries, grapes and sliced up fruit such as peaches, mango, apricots, plums, etc. so that your sweet and delicious summer smoothies will last well into the cold season when only sub-par fruit will be available.

When the summer bounty is over, all the best of the summer fruits and vegetables will be gone until next year so make them last!

Chunky Summer Vegetable Marinara
Prep time
Cook time
Total time
Double or triple this recipe and store in your freezer! You can also make this into a smooth marinara for those picky eaters who don't need to know all the goodness they are eating. That recipe is next up!
Serves: 4 - 6
  • 2 tablespoons olive oil
  • 1 large eggplant
  • 2 medium zucchini
  • 4 large garlic cloves, sliced
  • 2 small cans of whole tomatoes
  • 1 teaspoon sea salt
  • ½ teaspoon freshly cracked black pepper
  • pinch of red pepper flakes
  1. Cut the eggplant and zucchini roughly into 1 inch cubes.
  2. Heat a heavy bottomed pan over medium heat and add the olive oil.
  3. When hot, add the eggplant first and saute for about 3-4 minutes.
  4. Then add the zucchini and the garlic and saute for another 3-4 minutes.
  5. Add the two cans of tomatoes, salt, pepper and red pepper flakes.
  6. Break up the tomatoes with the back of a wooden spoon and stir well to combine everything.
  7. After the sauce begins to bubble, turn the heat down to low and partially cover the pan with a lid.
  8. Simmer for about 20 minutes.
  9. Taste and serve over pasta or with chicken and rice.



2 Responses to “Making the Summer Bounty Last & Chunky Summer Vegetable Marinara”

  1. Neen August 15, 2016 at 2:48 am #

    Filling your sauce with all these veggies is a really good idea…can you purée it?

    • Amanda August 21, 2016 at 12:40 pm #

      Yes! Definitely, I’m going to post about that next. Pureeing this sauce makes a thick and deliciously creamy marinara and sceptical eaters will never know you added in extra veggies…

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