Ingredients & Directions

½ cup olive oil
1 onion, diced
2 garlic cloves, minced
20 large ripe tomatoes, peeled, cored, and chopped
1 cup carrots, peeled and shredded
1 jar artichoke hearts, sliced
1 small package mushrooms, diced
1 green pepper, diced
1 can black olives, sliced
1 beef boullion cube
1 chicken boullion cube
2 teaspoons salt
½ teaspoon ground black pepper
4 teaspoons dried basil
1 tablespoon parsley
2 tablespoons oregano
½ teaspoon thyme
1 cup red wine
1 cup parmesan cheese, grated
2 12-ounce cans tomato paste

Sauté onions and garlic in olive oil. Add tomatoes and simmer for 30 minutes. Stir in rest of the ingredients. Simmer for 6-8 hours, stirring occasionally until thick.

To freeze pour into freezer containers, seal and freeze. Or, to can, hot water bath for 20 minutes pressure canner (15 pound pressure).
Yields: 12 servings

Recipe provided by Shelly Ruybalid