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Roasted Tomato Primavera Sauce

From Our Bakery


1 cup summer squash
1 cup zucchini
1 cup mushrooms, sliced
1 cup Wilson Farm roasted tomatoes
2 Tbsp. olive oil
¼ cup black olives, sliced
2 Tbsp. capers
1 cup light cream
2 tsp. garlic, minced
¼ cup Romano cheese, grated
¼ cup fresh basil, chopped


Heat the olive oil over medium high. Add zucchini, summer squash, and mushrooms and cook until tender. Add garlic, olives and capers.

Sauté another two minutes, add roasted tomatoes and bring to a simmer. Add cream and bring back to a simmer. Stir in grated Romano cheese. Remove from heat, garnish with fresh basil, and serve.

Pour over grilled chicken, pasta, or Arborio rice.