THICK, HEARTY RED SAUCE
A whole bunch of tomatoes
5 yellow squash and zucchini (any combination), rough cut
5 small carrots, diced
2 green peppers, diced
3 onions, chopped
6 cloves garlic, minced
Kalamata olives, 3T diced
Dried marjoram, basil, and oregano
Crushed red pepper
Cracked black pepper
Prepare the mise en place of squash, carrots, peppers, onion, garlic, and herbs.
Skin the tomatoes by boiling them for five minutes then submersing them in an ice bath until cool to the touch. The skin will peel away easily. Peel and set aside in a colander so excess water drains.
Heat olive oil and add onions and garlic. Stir occasionally until onions are translucent.
Add tomatoes and two pinches of salt. Mash tomatoes and stir. Add carrots and peppers and let simmer and reduce.
Stir frequently. Add 2 tsp oregano, 2 tsp basil, 1 tsp marjoram, salt to taste. Stir some more. Add salt, herbs to taste and olives. Stir. Add squash and more herbs/salt to taste. Stir occasionally and let simmer.