Ingredients
2 (15 oz) cans diced tomatoes
2 carrots, small dice
1 large onion, chopped
4 to 5 cloves minced garlic
1 bell pepper, chopped
1 cup diced, peeled eggplant (optional)
1 cup diced zucchini (optional)
1 cup sliced mushrooms
2 TB chopped fresh basil
2 TB chopped fresh italian parsley
5 sprigs fresh thyme
1 bayleaf
1 tsp salt
1/2 tsp pepper
1 tsp oregano
Saute onion in olive oil until it begins to soften. Add carrot and bell pepper. Saute about 2 minutes. Add remaining vegetables and allow to cook together for about 3 or 4 minutes. Add cans of tomatoes with juice and all herbs except basil and parsley. If you have any soft fresh tomatoes you can add them as well. If you like a thinner sauce you can add a little water. I sometimes add about 1/2 cup of dry red wine before I add the tomatoes.
Cover, turn heat to medium and allow to simmer for about an hour. Remove lid and allow to cool down for about 5 minutes. Remove thyme sprigs and bayleaf. Add fresh parsley and serve over pasta with grated cheese if desired.
