Heat olive oil in nonreactive saucepan. Saute the onion, garlic, salt and pepper until tender. Stir in the mushrooms and saute for 2 minutes. Add the zucchini, yellow squash, thyme, oregano, and basil and saute for 5 minutes. Add the tomatoes and cook 5 minutes more. The vegetables
should be tender, but not browned. Remove to a large saucepan and add the tomato sauce and the bay leaf. simmer the sauce for about 30 minutes or until it had thickened and the flavors are blended. Remove for the heat and season with salt and pepper to taste.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.