Silky Zucchini Tomato Medley

Directions

1. Heat oil and butter in a large sauté pan that has a lid over medium-low. Add the onion and a ¼ teaspoon of salt to help it sweat. Cook stirring frequently for about 5 minutes until it starts to soften. Add garlic and cook for about 3 minutes more. Do not let the onions or garlic brown.
2. Add the zucchini, tomatoes, sage, and oregano to the pan. Stir well to combine all the flavors. Cover the pan and let it cook undisturbed for 5-7 minutes. Remove lid and give it a good stir. Simmer uncovered until the juices have reduced by a little more than half.
3. Move veggies to create an open area in the center of the pan. Add the tomato paste and cook it alone in the center until it darkens a bit. Pour ¼ cup of dry white wine over the tomato paste and stir to create a sauce. Stir the sauce into the veggies until well coated. Let it simmer uncovered to reduce and thicken the sauce.
4. Turn off the heat and finish with one tablespoon balsamic vinegar. Stir well. Season to taste with salt and pepper. Serve warm or room temperature. Left overs can be stored in an air tight container in the refrigerator for up to 3 days. Enjoy! Let me know what you think.