Recipe: Tomato Basil Sauce (with zucchini, mushrooms and olives)

TOMATO BASIL SAUCE

3/4 cup chopped onion (about 1 medium)
2 cloves garlic, crushed
3 tbsp vegetable oil
6 cups chopped tomatoes (6 medium)
3/4 cup dry red wine
1/3 cup snipped fresh parsley
1/3 cup snipped fresh basil
1 1/2 tsp sugar
1 to 1 1/2 tsp salt
1 cup sliced zucchini
1 cup sliced fresh mushrooms
1/2 cup jumbo pitted ripe olive halves
Hot cooked pasta (for serving)

Cook and stir onion and garlic in oil in Dutch oven over medium heat until onion is tender.

Stir in tomatoes, wine, parsley, basil, sugar and salt. Heat to boiling; reduce heat. Simmer uncovered, stirring frequently, until sauce is almost thickened, about 1 hour.

Add zucchini and mushrooms; cook until sauce is thickened, about 15 minutes longer. Stir in olives; heat through.

Serve over pasta.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: The Weekend Chef, Gold Medal Flour, 1988