Select Page

Great served hot or cold when fresh basil, tomatoes, and zucchini are in season.

Recipe type: Side
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 tablespoons olive oil
  • 2 medium onions, sliced
  • 5 cloves garlic, peeled and chopped
  • 1 red pepper, seeded and cut into wide strips
  • 1 green pepper, seeded and cut into wide strips
  • 1 orange pepper, seeded and cut into wide strips
  • 1 lb. ripe tomatoes, peeled, seeded, and cut into wedges, 1 drained 28 oz. can chopped tomatoes
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • salt and fresh ground pepper
  • 1 pound zucchini, thickly sliced
  • 3 tablespoons chopped fresh basil
  1. Heat the oil in a large heavy bottomed casserole and sauté the onion and garlic until onions are softened and translucent.
  2. Add the peppers and cook over medium-low heat for about 10 minutes, stirring to prevent sticking.
  3. Add the tomatoes, salt and pepper, bay leaf and dried herbs.
  4. Continue to cook over low heat, stirring gently, until they are submerged in liquid.
  5. Bring to a simmer, cover partially, and cook for 1 hour over low heat, stirring occasionally.
  6. Add zucchini and basil and continue to cook for 20 minutes.
  7. Serve hot or refrigerate overnight to serve cold.
  8. Can be served with pasta or eggs or as a side dish.