2 tbsp oil
2 onions, chopped
5-6 garlic cloves, chopped
3 celery stalks, chopped
1 coloured pepper, chopped
6 - 8 mushrooms, sliced
1 small to medium size zucchini, chopped
15 tomatoes, skinned, and quartered
1/4 tsp hot pepper flakes
handful of fresh basil leaves, cut into strips
salt and pepper to taste
In a large stock pot heat the oil on medium high heat, add the onions, garlic and celery, reduce the heat to medium and saute for 7 to 10 minutes.
Add the rest of the ingredients except the basil, cover the pot with a lid, heat to a boil and then reduce to simmer. Add the basil in the last half hour of cooking. Because you are reducing the water content in the sauce I like to stir the pot every 20 to 30 minutes. Let it simmer for 2.5 hours or until you feel the sauce is concentrated enough. Makes about 8 generous cups of sauce.