Ingredients
3 tablespoons olive oil
4 cloves garlic, minced
2 onions, chopped medium
2 small carrots, finely chopped
2 yellow squashes, halved lengthwise, cut into 1/2-inch pieces
2 zucchini, halved lengthwise, cut into 1/2-inch pieces
Salt and freshly ground black pepper
1 1/2 tablespoons dried rosemary, chopped
1 tablespoon dried thyme
4 cans (28 ounces each) peeled plum tomatoes
Preparation
Place oil in a large stockpot set over medium heat. Add garlic and onion; saute until soft, about 6 minutes. Add carrots, squash, zucchini, salt and pepper to taste, rosemary, and thyme. Stirring occasionally, cook until vegetables are soft, about 15 minutes.
Transfer half the mixture to a bowl; set aside. Gently crush the plum tomatoes with your hands, and add them (with juice) to the pot. Simmer over medium-low heat until sauce begins to thicken, about 1 1/2 hours. Add reserved squash mixture, and heat. Season with salt and pepper. Serve.
