I am lucky, been cooking a long time and know intuitively how to make things yummy, so I usually am able to take any recipe and make it my own AND make it 5 star! I also am lucky because in Tucson, AZ, spring is Heirloom Tomato season, so I used my own fresh 12 tomatoes from the garden. For this recipe, I used a Vidalia Sweet onion and 10 fresh garlic cloves (see photo!), all minced very fine and sauteed in 1 Tof EVOO; when they were translucent after 5-7 minutes, added diced zucchini and sauteed all another 5 minutes with lid on low. Added all to the peeled, seeded and crushed tomatoes in the slow cooker on low...and went to bed! In the A.M., the juices had cooked off; it was a very rich, thick and chunky sauce. THEN I added spices but absolutely no cayenne. Wanted to keep it strictly tomato sauce for pasta; cayenne is too weird for us, but to each their own! What I DID add was garlic powder, fresh crushed oregano and fresh basil, 1 tsp. garlic salt and 1 tsp. pepper and let it sit on low for another hour. THEN...I tasted it. NOW is the time to really hone down the flavors to make this your very own concoction, with dried herbs, spices and especially if it needs salt. Ended up adding more salt (about two teaspoons total for the recipe), granulated garlic (this is normal for me, can't have too much garlic), onion powder, dried oregano, thyme, basil and ahem, some cumin.
I love how this basic recipe lets me experiment!
Every time different AND zesty! Thanks, Michele!
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I am lucky, been cooking a long time and know intuitively how to make things yummy, so I...