Tomato Sauce with Vegetables and Basil

Ingredients

• 3/4 cup chopped onions
• 4 Fresh CHRISTOPHER RANCH California Garlic cloves, crushed
• 6 cups chopped peeled tomatioes canned or fresh
• 3 tbsp olive oil
• 3/4 cup dry red wine
• 1/4 cup shredded carrots
• 1/4 cup chopped parsley
• 1/3 cup chopped fresh basil
• 1 tsp salt
• 1 tsp sugar
• 1 cup sliced zucchini
• 1 cup sliced fresh mushrooms

Directions

1. Heat olive oil in a Dutch oven or large saucepan over medium heat. Add the onion and cook until tender.
2. Stir in the garlic, tomatoes, wine carrots parsley basil, sugar and salt. Bring sauce to a boil reduce heat and simmer uncovered for one hour, stirring frequently add the sliced zucchini and mushrooms.
3. Cook until sauce is thick about 20 minutes.