Directions

It began as a Martha Stewart recipe but we adjusted it to be both Vegan and gluten-free. Made by Joni Wood Lehman and Linda Wight Harmon. We think this recipe makes about 8 to 10 cups. 4 tablespoons olive oil 2 medium onion, chopped ? we used Spanish onions Coarse salt and ground pepper 2 cans (14 1/2 ounces each) vegetable broth 1 can (28 ounces each) diced tomatoes and their juice 1 can (28 ounces each) crushed tomatoes and their juice 2 tsp minced garlic ? to 1 tbls Italian spices/herbs ? we used Penzey?s Tuscan Sunset ? tsp Aleppo pepper Top with: Oyster crackers Parmesan cheese Pesto In a 5-quart saucepan or Dutch oven, heat olive oil over medium heat; add onion, and season with salt and pepper. Cook until onion is translucent, about 5 to 10 minutes. To saucepan, add tomatoes. Bring to a boil; reduce heat and simmer, 30 minutes. Season with Italian spices/herbs, salt and pepper. Serve immediately (or later). Serve by topping with your choice of toppings.