All-round tomato sauce

Here is a sauce, that is super easy, is extremely versatile and can be used as a base in other dishes. I made it as a filling for a vegetable lasagna (actually a “mutant” inspired by lasagna and moussaka) and because I had a zucchini/squash and a good handful of fresh cherry tomatoes on hand that really needed to be used. The sauce turned out great and I realized that if you dice the zucchini and tomatoes a bit more finely, you could easily use the sauce for plain lasagna, as topping for stuffed peppers, as a sauce for chicken dishes and more. Basically, only your imagination is your limitation.

Ingredients:

1 tbsp olive oil

1 large zucchini/squash – finely diced

1 handful cherry tomatoes – finely diced

2 finely chopped cloves of garlic

1 finely chopped onion

1 can of tomatoes

1 handful fresh basil – chopped

Salt and Pepper

Method:

Prepare your vegetables, cleaning and dicing them, keeping them in separate bowls. Add the oil to a sauce pan and heat for a minute. Add the garlic and onion. Fry until golden and soft. Add the zucchini, tomatoes and canned tomatoes and cook while occasionally giving the mix a stir. Cook uncovered for approximately 10 minutes. Add chopped basil, salt and pepper.