Marinara Sauce

I got this recipe for Marinara Sauce from the Better Homes & Gardens Cookbook. It is a favorite at my house.Last night was the first time I made it from fresh tomatoes thanks to the abundant tomato production in our garden this year. I usually at least 2 x's it for a family since it is originally for 4-side dish servings, plus it uses a whole can of tomato paste. Last night I made Parmesan Zucchini Marinara and 4 x'd it and froze the leftovers.

Marinara Sauce
1 Cup chopped onion
1/2 C chopped green sweet pepper
1/4 C coarsely chopped carrot
1/4 C sliced celery
2 cloves garlic, minced
2 Tbsp. olive oil or cooking oil
2 C chopped, peeled tomatoes (3 large) or 1 14-1/2-oz can tomatoes, cut up
1/2 of a 6-oz can (1/3 C) tomato paste
2 tsp snipped fresh basil, or 3/4 tsp dried basil, crushed
2 tsp snipped fresh oregano, or 1/2 tsp dried oregano, crushed
1 tsp snipped fresh thyme, or 1/4 tsp dried thyme, crushed
1/2 tsp sugar
1/4 C water
1/2 tsp salt
1/8 tsp pepper

1.In a large skillet cook onion, sweet pepper, carrot, celery, and garlic in hot oil till tender. Stir in fresh or undrained canned tomatoes, tomato paste, hasil, oregano, thyme, sugar, water, salt, & pepper. Bring to boiling; reduce heat. Cover & simmer 30 minutes. If necessary, uncover & simmer 10-15 minutes more or to desired consistency; Stir occasionally.

Here it is on the zucchini. Doesn't it look yummy!