First fresh tomato sauce of the season

I'm making a pot of fresh tomato sauce -- first of the season!

 Sure, they're still hothouse tomatoes from New Jersey, but they're big and red and tasty.  Great for sauce.  But I do have basil and parsley from the garden. 

I've posted the recipe here. 

Not sure what I'm going to do with it yet.  I have a couple big zucchini in the fridge that I bought at a farm stand on the way home from the shore last weekend.  One idea is to slice the zucchini, toss with olive oil and seasoning, and arrange on a baking sheet.  Sprinkle liberally with grated cheese -- pecorino, parmigiano -- and into a hot oven until the cheese has browned.  Toss pasta with the tomato sauce, then arrange the zucchini on top.  Really outstanding.