Everything in the garden veggie sauce

Tonight I transformed this beautiful collection of veggies into the most delicious dinner! This meal is inspired by my mama who so patiently accepts my phone call every time I make it. I’m sure by this point she knows I can easily throw this together on my own. There’s just something about chatting with her while I cook it that makes it taste that much better ❤️

The bonus of making this now is that most of the ingredients can come from your garden! I currently have an abundance of cherry tomatoes, zucchini, eggplant and herbs so we’ll be eating this a lot over the next couple of weeks. No complaints here!

Now I know some of you are going to be right pissed because there isn’t an exact recipe. Consider this the perfect opportunity to get creative in your cooking. Experience the freedom of throwing in whatever you want and adjusting to your own taste. You can switch out veggies depending on what you have on hand, thin it out or keep it chunky, heck you could even blend it into a purée if you want!

Here’s what I used tonight:
Olive oil
4 cloves garlic
1/2 onion
1/2 red + green pepper
6 mushrooms
3 baby eggplants
A shit ton of cherry tomatoes (I lost count but maybe 30?)
2 carrots
4 celery stalks
3 large handfuls spinach
Fresh basil + parsley
1-2 cans tomato paste
Salt + sugar to taste
Liquid of choice to thin if necessary - I used frozen bone broth cubes I had previously made. You could also use water, tomato sauce, or even some of the water from cooking your pasta.

Warm olive oil in large pan. Sauté onion + garlic. Add 1 can tomato paste. Thin with liquid if desired. Throw in all the veggies and let simmer. Cook down to your texture of choice. Add salt + sugar to taste (I used very little of each)….the flavours are pretty spectacular on their own! Serve over your choice of pasta. We used rotini rice pasta and sprinkled with shredded Asiago cheese 🤌🏻🤌🏻🤌🏻 See the finished product below (and try not to lick the screen)!