Petite Feast: Microwave provincial vegetable sauce


(KUTV) Sometimes it’s just too hot to cook indoors and grilling a simple piece of fish or chicken outdoors is the best strategy to avoid a sweltering kitchen. This tomato based sauce can dress up a barren piece of protein, jazz up eggs or grilled vegetables or even be tossed with cold pasta for a delightful side dish. This microwave sauce comes together quickly and is even better the next day.


  • 1 C onion, chopped
  • 4 cloves garlic, minced
  • 1 T olive oil
  • 1 t dried oregano
  • ¼ t dried fennel
  • 2# fresh tomatoes, chopped with juice
  • 2 ea ribs celery, minced
  • 1 ea zucchini, chopped
  • 2 T pitted black or green olives, minced
  • 1 T capers, rinsed
  • ¼ C fresh basil, chopped
  • 2 T fresh parsley, chopped
  • 1 t orange zest
  • As needed Sugar, salt and freshly ground black pepper


In a microwave safe bowl combine onion, garlic, olive oil, dried oregano and fennel. Cover and microwave on high power for 1 minute. Stir in chopped celery and tomatoes along with their juice. Microwave, uncovered, on high for 4-5 minutes. Stop cooking midway through and stir to prevent scorching. Add zucchini, basil, parsley, capers, orange zest and olives. Let sauce stand for 10-15 minutes to allow flavors to develop and intensify. Taste for sweetness, salt and pepper. Leftovers may be refrigerated for up to 1 week or frozen indefinitely

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