Loving Leftovers!

Cooking is something I thoroughly enjoy, but when we are in the midst of a busy week (or trying to recover on the weekend), there are times when I absolutely love the ease of leftovers!  Last weekend I had done enough cooking during the week, that we were able to use leftovers for dinner on Saturday.  Major bonus for me, since I had spent the morning cleaning and the afternoon entertaining!

We all had an assortment of things, and my husband was able to enjoy the rest of my favorite homemade red sauce I had made earlier in the week.  We actually had already been able to use it for two other meals during the week – one with meatballs, and one with chicken.  I just cooked up a chicken breast for him (with some dried basil and oregano) and then mixed in the red sauce and heated through.

If you are someone who likes to cook once and eat twice or more, this is a perfect recipe for you and it can be used in so many ways.  Another bonus, is you can add various vegetables to it to help clean out your fridge!  If you have a family not too keen on chunky red sauce (like mine), puree it!  One of my favorite kitchen tools is my immersion blender and I put it to use here.

Vegetable-Herb Tomato Sauce


  • 1 large onion, chopped
  • 4 cloves garlic, crushed and minced
  • 3 tablespoons olive oil
  • 6 fresh, peeled tomatoes (to peel the tomatoes easily just put them in boiling water for about one minute until the skin splits) or 6 cups canned chopped tomatoes
  • ½ can tomato paste
  • 3/4 cup dry red wine
  • 1/4 cup shredded carrots
  • 1/4 cup chopped fresh parsley
  • 1/3 cup chopped fresh basil
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 1 cup sliced zucchini
  • 1 cup dark greens (i.e. kale, swiss chard, etc), roughly chopped


Heat olive oil in a large pot over medium heat; add onion, cooking until tender. Stir in garlic, tomatoes, tomato paste, wine, carrots, parsley, basil, sugar, and salt. Bring sauce to a boil. Reduce heat and simmer, uncovered, for 1 hour, stirring frequently.

Add sliced zucchini and greens; cook until sauce is thick, about 20 minutes longer.


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