This wonderful sauce has so many vegetables and so many spices, you 'll need to find you 're biggest pot to accommodate them all. It will bubble away happily on the stove for about an hour, and your kitchen will smell terrific.
INGREDIENTS (for 6 servings):
- 1 (14.5 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- 3/4 cup fresh broccoli florets
- 3/4 cup thinly sliced carrots
- 3/4 cup sliced onion
- 1/2 cup zucchini chunks
- 1/2 cup sliced green bell pepper
- 1/2 cup red bell pepper, sliced
- 2 cloves garlic, chopped
- 2 bay leaf
- 1 tablespoon olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon white sugar
- 1/2 cup water
PREPARATION:
In a large pot combine tomatoes, tomato paste, broccoli, carrots, onion, zucchini, green bell pepper, red bell pepper, garlic, bay leaves, olive oil, basil, rosemary, oregano, thyme, salt, pepper, sugar, and water. Heat to just boiling, cover and reduce heat to simmer. Cook until all vegetable are tender, approximately 45 minutes. Stir occasionally.