The uses of this sauce are as versatile as the veggies that can be put in it. Use whatever you have on hand, or use what you like best.
1 Yellow Bell Pepper
1 Leek - white part only - sliced and cleaned
4-5 garlic cloves
1 Yellow Squash
7 small Tomatoes
1 T Tomato Paste
1 T Red Wine Vinegar
1 T Worcestershire Sauce
Fresh Basil - or any fresh herbs
Dice all of the vegetables except the sliced leeks and the tomatoes.
Peel the tomatoes.
Separate the tomatoes into two parts, blend one of them with a little veg stock and cut the other into large pieces. Set aside.
Heat oil and butter in a sauce pan over medium heat.
Test the oil by throwing one small piece of onion in it. If it sizzles, the oil is hot.
Add the celery, carrot, and pepper. Cook for a minute or two.
Stir in the leeks and garlic, season with salt.
Cook for another two minutes or till the veggies are soft and sweating.
Mix both squashes into the pan.
Add the diced tomatoes and cook till the squash is soft.
Pour the tomato juice into the pan.
Taste. Season with salt and pepper.
Stir in the tomato paste, vinegar, and Worcestershire sauce.
Let cook on med-low heat for 10-15 minutes, stirring occasionally.
Whisk the sauce to break up some of the vegetables. This will thicken it up a bit.
Stir in herbs and serve.
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