Zucchini Tomato Sauce

"Zucchini slayer! Zucchini In Tomato Sauce. Each batch requires 5 pounds of zucchini along with @muirglen tomato puree, onions, green peppers and seasonings. A go-to winter dinner later with pasta, soups, stews, ground beef, etc. Canning recipe found at @fooddotcom"
-- @chezlarae

yields about 8 pints


5 lbs zucchini, shredded
5 lbs tomatoes, cored and chopped (or 2 (28 ounce) cans tomato puree)

1/4 cup olive oil, divided
1⁄2 cup onion, chopped
1 teaspoon minced garlic
1 tablespoon fresh oregano, chopped

1 tablespoon fresh basil, chopped
1 teaspoon fresh thyme, chopped
kosher salt and freshly ground pepper


Heat half the olive oil in a large saute pan over medium heat and add shredded zucchini. Season with salt and pepper and cook for about 5-10 minutes or until it has released most of its moisture. Drain any liquid from pan and set aside.

Meanwhile, heat remaining olive oil in a large sauce pan and add onion. Cook for about 5 minutes or until translucent.  Add garlic and cook for 1 minute, or until fregrant. Add tomatoes and herbs and some salt and pepper and stir to combine. Bring to a boil, then reduce heat to simmer. Cover and cook for about 15 minutes, stirring often.  Uncover and cook for about 30 more minutes, stirring often. Add the cooked zucchini and cook for an additional 5-10 minutes.  

Taste sauce and season with more salt and pepper if needed.  At this point you can either save the sauce in  large tupperware container in the fridge for about 5 days, or freeze it small batches. It will keep for 2-3 months in the freezer. Alternatively, you could can the sauce. Click here for a great step by step on how to do so. 

adapted from this recipe