Recipe courtesy of
Sorrentino's in Edmonton, AB.
Ingredients
- 1 tbsp Camelina oil
- 1 large Vidalia onion, coarsely chopped
- 2 garlic cloves minced
- 1 28oz/796ml can of diced tomatoes with juice
- 1⁄2 cup of water
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp dried basil
- 1⁄2 tsp black pepper
- 1⁄2 tsp dried thyme
- 1 large red bell pepper, coarsely chopped
- 1 large carrot, sliced
- 1 large zucchini, coarsely grated
In a large pot, add oil and onions to the pot and cook until the onions are translucent. Add garlic and sauté for 1 minute. Add remaining ingredients and cook until the vegetables are cooked. Stir occasionally. Serve over pasta.
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