MAKES: 14 servings
Ingredients
- 3 medium onions, chopped
- 1 medium eco-friendly pepper, chopped
- 1 medium sweet red pepper, chopped
- two tablespoons essential olive oil
- 5 garlic clove cloves, minced
- 3 medium zucchini, chopped
- 3 medium yellow summer time squash, chopped
- 3 medium tomato plants, chopped
- 1 medium eggplant, peeled and cubed
- 1/2 pound sliced organic mushrooms
- 2 cans (28 ounces each) Italian crushed tomato plants
- 1 can (6 ounces) tomato paste
- 2 cans (2-1/4 ounces each) sliced ripe olives, drained
- 1/4 cup minced fresh tulsi
- 3 tablespoons minced fresh oregano
- two tablespoons minced fresh rosemary oil
- 2 teaspoons Italian seasoning
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
Directions
- Inside a Nederlander oven, saute the onions and peppers in oil until tender. Add garlic clove prepare one minute longer. Add some zucchini, summer time squash, tomato plants, eggplant and mushrooms prepare and stir for five minutes.
- Stir within the remaining ingredients. Provide a boil. Reduce heat simmer, uncovered, for 1-1/2 to two hrs or until sauce is thickened. Yield: 14 servings (3-1/2 quarts).
Initially printed as Vegetarian Pasta Sauce in Taste of Home August/September 2008, p41