Italian Garden Sauce

1 medium carrot, diced
1 stalk celery, diced
3 cloves garlic, minced
3 Tbs. olive oil
2 1/2 pounds Roma tomatoes, cored and chopped
1 medium zucchini, diced
1 medium yellow crookneck squash, diced
1 tsp. dry oregano leaves

1. In frying pan on medium high heat, cook carrot, celery, and garlic in olive oil, stirring occasionally, until garlic begins to brown slightly.
2. Add tomatoes. Cover and cook on high heat, stirring occasionally, until most liquid is evaporated, about 10 minutes.
3. Add squash, zucchini, and oregano. Cover and cook until squash is tender, about 10 minutes. Stir often. Serve over or mix with pasta.