 | | Directions |
- Heat oil in a dutch oven.
- Add onion, bell pepper, celery, mushrooms, zucchini, tomatoes, basil leaves, thyme and salt.
- Sauté over medium heat until the onion is very soft, 10-15 minutes.
- Add another can (1 lb. 13 oz.) tomatoes or approximately 1 1/2 pounds of fresh tomatoes, skinned.
- Add in the tomato paste, honey and pepper.
- Use a spoon to break apart the tomatoes.
- Bring to a boil then lower heat and simmer, partially covered 20-30 minutes.
- Add garlic, fresh parsley and 1 tablespoon oregano.
- Cook for 10 more minutes.
- At this point the sauce can sit for several hours in the pot or be refrigerated, covered for up to one week.
- Heat gently before serving.
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Prep Time: 20 minutes
Cook Time: 1 hour
Container: dutch oven or kettle
Servings: 8
|  | | Ingredients | | - | | 3 tablespoons olive oil |
| - | | 2 cups onion - chopped |
| - | | 1 green pepper - diced |
| - | | 2 stalks celery - minced |
| - | | 8 ounces mushrooms - chopped |
| - | | 2 medium zucchini - diced |
| - | | 3 fresh tomatoes - diced |
| - | | 1 handful of fresh basil leaves - chopped |
| - | | 1 teaspoon thyme |
| - | | 1 1/2 teaspoons salt |
| - | | 1 (1 lb. 13 oz. can) tomatoes or 6 fresh tomatoes - skinned |
| - | | 6 ounces tomato paste |
| - | | 1 tablespoon honey |
| - | | 2 teaspoons black pepper |
| - | | 6 cloves garlic - minced |
| - | | 1/2 cup fresh parsley - minced |
| - | | 1 tablespoon oregano |
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