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I love going to our local farmers’ market, but I will admit I don’t always know what to buy or what to do with the things I buy when I get them.
One of my favorite easy, quick, delicious, go-to meals from the market is farmers’ market pasta sauce, which you can really make with any kind of vegetables you have, whether they come from your or a neighbor’s garden, the market or (gasp) even the grocery store.
This is how I made it most recently, but feel free to adapt to what your family likes.
I make a pretty small batch, enough for my husband and I and a little left over for lunch the next day. Just add more vegetables to serve more people or have some to freeze.
What You’ll Need
- half a medium onion
- half a bell pepper
- 1 zucchini or yellow squash, or a mix
- 2 or 3 Roma tomatoes, or 1 or 2 larger tomatoes
- 1 clove garlic
- olive oil
- salt, pepper, Italian seasoning, red pepper flakes
How to Make Farmers’ Market Pasta Sauce
Chop all the vegetables. If you want to puree all or some of it, the size doesn’t matter that much; I aim for what easily fits on a fork.
Put a large nonstick skillet over medium heat. Add about a tablespoon of olive oil.
Add onion and bell pepper and cook until onion is clear, about 5 minutes. Salt and pepper to taste.
Add squash and cook another 5 minutes or so, stirring regularly. Add some Italian seasoning (we use Penzey’s Pasta Sprinkle) at this time.
Add tomatoes, garlic and red pepper flakes. Cook until tomatoes get juicy and everything is tender, maybe another 5 minutes.
To make it saucier, blend as much of the sauce as you would like. I blended about half of mine using an immersion blender. If you want even more sauce, add a small can of tomato sauce.
Serve over your favorite pasta. (We’re using a lot of whole wheat angel hair these days, because the girl loves it. Just butter and cheese for her, though.)
It’s also great on bread. Or your finger.
How to do harness the glory of good produce this time of year? I’d love to hear about your favorite recipes!