8 med. zucchini, sliced
12 med. tomatoes, peeled, cored, chopped
1 med. onion, chopped
1 tbsp. vegetable oil

Saute onion in oil until transparent. Add tomatoes and zucchini. Bring to a low boil. Reduce heat and simmer about 6-8 minutes or until zucchini begins to turn translucent. Divide into 4 equal portions and freeze separately in containers to use when needed. Cook up this basic mixture and freeze. Useful for many recipes.