Summer’s bounty makes this the perfect time to start making delicious vegetable based sauces, spreads and pestos to store in your freezer.
These delightful containers of saucy deliciousness are perfect to pull out on those crazy nights as summer winds down and things inevitably get busier.
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!
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!
- 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
- Cut the eggplant and zucchini roughly into 1 inch cubes.
- Heat a heavy bottomed pan over medium heat and add the olive oil.
- When hot, add the eggplant first and saute for about 3-4 minutes.
- Then add the zucchini and the garlic and saute for another 3-4 minutes.
- Add the two cans of tomatoes, salt, pepper and red pepper flakes.
- Break up the tomatoes with the back of a wooden spoon and stir well to combine everything.
- After the sauce begins to bubble, turn the heat down to low and partially cover the pan with a lid.
- Simmer for about 20 minutes.
- Taste and serve over pasta or with chicken and rice.