Zucchini and Tomato Sauté

1 medium onion, finely chopped
2 Tbs. olive oil or salad oil
1 clove garlic, minced
3 medium tomatoes, peeled, chopped
1/2 tsp. each salt and dried basil leaves
1/4 tsp each sugar and dried oregano leaves
Dash pepper
1/4 cup dry white wine or chicken broth
1-1/2 lbs. zucchini (4 to 6 medium), unpeeled,
sliced 1/4-inch thick

Cook onion in oil in a large frying pan until soft but not browned. Mix in garlic, tomatoes, salt, basil, sugar, oregano, pepper, and wine.

Bring to boiling, cover. Reduce heat, and simmer 20 minutes.

Uncover. Mix in zucchini. Cook over moderately high heat, stirring frequently, until tomato sauce is reduced and thickened and zucchini is tender-crisp, about 10 minutes. Salt to taste.

This vegetable side dish can be served as a quick sauce for pasta, with lots of freshly grated Parmesan cheese.

Serves 4

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