• Wash the tomatoes and remove any stems.
  ~30 garden ripe plum tomatoes
• Heat the oil in a larger sauce pan and sauté the onion and garlic.
  2 onions chopped, 1 tablespoon olive oil, 9 cloves of garlic
• While the onion is cooking, puree the tomatoes, basil leaves, and garlic cloves in the blender. You may have to do two batches depending on how large your blender is. The puree will look pink. That's ok, it will darken while cooking.
  ~60 basil leaves, Kosher salt, 1-2 teaspoon of garlic powder, 1-2 teaspoon italian seasoning
• Add the puree to the pot with the onions and bring to a boil while stirring. Once boiled, lower to a simmer and cook all day. I'd say at least 4-5 hours.
• Stir occasionally, and after a few hours taste test and add the dry spices.

Shaved Zucchini

• Using a potato peeler shave the zucchini making strips.
• Now you can prepare these one of two ways. Bring a pot of water to a boil and flash cook for about 30 seconds or sauté with a bit of olive oil or non-stick spray.
• I did it over medium-high heat, tossing continuously. If you like them softer you can add a splash of water as well.
• Pile the cooked zucchini on a plate..
• and top with you homemade sauce!