Zucchini Pomodoro Sauce

• 1 Tablespoon Olive Oil
• 1/2 whole Onion, finely chopped
• 1/2 teaspoons Crushed Red Pepper
• 3 cloves Garlic, Minced
• Salt To Taste
• 28 ounces, fluid Canned Tomatoes, Crushed Or Whole, Crushed By Hand
• 1/2 teaspoons Sugar
• 1 teaspoon Olive Oil
• 1 whole Zucchini, Grated
• 2 cups Marinara Sauce
• 1/2 cups Vegetable Or Chicken Stock (maybe A Bit More)
• 1/4 cups Heavy Cream
• Salt Or Sugar, To Taste, Only If Needed

1. For the marinara:
2. Preheat a skillet to medium heat with the oil.
3. Once hot add the onion, and crushed red pepper.
4. Cook for 3 minutes until the onions are slightly softened, then add the garlic and a sprinkle of salt.
5. Cook for 2 minutes more, then add the tomatoes and sugar.
6. Stir, and simmer for 15 minutes until fragrant and the flavors have combined.
7. Taste, and add more salt or sugar if needed.
8. If the sauce becomes very thick, add some water to thin it.
9. Youll use 2 cups of it for the pomodoro.
10. Store extra in the freezer or fridge, and use as desired.
11. For the pomodoro:
12. Heat a skillet over medium heat then add the zucchini and oil.
13. Cook for 5 minutes until some of the liquids have released and the zucchini starts to soften.
14. Add the marinara and 1/2 cup of stock.
15. Stir, and bring to a bubble.
16. Add the cream.
17. Taste, and add salt to your preference or a pinch of sugar if you like a sweeter sauce.
18. Add more stock as the sauce simmers to maintain a not-too-thick consistency.
19. Serve with bread, rice, pasta, or any way you like!

olive oil, onion, red pepper, garlic, salt, tomatoes, sugar, olive oil, zucchini, marinara sauce, vegetable or chicken, heavy cream, salt

Taken from tastykitchen.com/recipes/main-courses/zucchini-pomodoro-sauce/ (may not work)