Tomato-feta sauce

Ingredients for 2 servings:

• 1 zucchini
• 500 ml tomatoes, in pieces or pureed tomatoes
• 1 can of tomatoes, whole
• 2 garlic cloves
• 1 pack of feta cheese with herbs
• n. B. Olives, green and black
• 1 onion(s)
• Herbs (Herbs of Provence)
• salt and pepper
• olive oil
• Rosemary, fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

with zucchini and olives, for pasta or rice

Finely chop the onion and garlic, set aside half a chopped garlic clove, and add the rest to the pan with the onion in olive oil over medium heat and sauté. When the onion is translucent, add the diced tomatoes and canned tomatoes, cutting the latter if necessary or crushing them into large pieces with a wooden spoon. Place the rosemary and herbs in a spice bag (or simply a tea bag, if you have one) and add to the pan. Simmer for about 10 minutes, occasionally basting the spice bags with sauce. If you like, you can add the herbs as they are; I personally don’t like biting into herbs while eating. Meanwhile, chop the zucchini into small pieces and crumble the feta. Slice the olives into rings. Add the zucchini and olives, along with the remaining half garlic clove, to the sauce and simmer again until the zucchini reaches the desired consistency. Turn off the heat, add the feta, stir, and season with salt and pepper. We ate it with homemade farfalle, but it also goes well with rice. Tip: In summer, you can use fresh tomatoes; at other times of the year, canned tomatoes are a fruity and, in my opinion, more flavorful alternative.