Pomodoro Sauce With Summer Vegetables

Yield: 6 cups

With just a few simple ingredients, a lovely summer pasta sauce can be yours in minutes.



  1. Heat broth in large soup pot; add onion with water or broth and steam-sauté for about five minutes or until almost golden. Add a little more water if needed to avoid sticking to the pan. Add fresh garlic and crushed red pepper. Sauté for one minute more.
  2. Add bell pepper, zucchini, and summer squash. Continue cooking, stirring occasionally, for three or four minutes, or until all vegetables are just tender. Add tomato puree, tomato paste, and red wine. Bring mixture to a boil, stirring thoroughly. Immediately reduce to simmer, and continue to simmer uncovered, until sauce is slightly thickened.
  3. Use an immersion blender to process the sauce to desired texture (slightly smooth, yet still a little chunky). Season with salt and pepper, to taste. Garnish with fresh basil. Serve over hot pasta.

Vicki Brett-Gach is a graduate of the Plant-Based Nutrition Certificate Program. Vicki is a Certified Vegan Lifestyle Coach and Educator, a Certified Personal Chef, Forks Over Knives Plant-Based Certified and Starch Solution Certified. She is a contributing writer to Vegan Magazine and Honest Cooking, and a chef with the Plant Based Nutrition Support Group (PBNSG.org) team. Vicki coaches individual clients and teaches a variety of heart-healthy vegan cooking classes to groups of all sizes. Connect with Ann Arbor Vegan Kitchen on Facebook and follow her Ann Arbor Vegan Kitchen blog for new recipes.
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