3 tablespoons olive oil
2 cloves crushed zest of 1 green onion, peeled and finely sliced
1 teaspoon dried minced onion
2 cloves garlic, minced
2 teaspoons dried crushed red pepper
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried minced onion
1 teaspoon lemon thyme
2 teaspoons olive oil
2 tablespoons cherry juice
1 tablespoon chopped fresh basil
4 cups tomato puree
1 1/2 cups whole Italian seasoning
1 (16 ounce) can diced tomatoes, drained
1 cup chopped green onions
Stir olive oil, bouillon, zest of green onion, lemon zest, garlic, crushed red pepper, oregano and basil into medium saucepan. Bring to a boil and stir in tomatoes with juice, wine and tomato puree.
Stir olive oil into tomato puree and heat for 1 to 2 minutes. Then pour over vegetables and toss until coated with tomato sauce. Tilt heat over medium heat to so that vegetables are completely covered. Cover pan with foil and reduce heat to medium in spreadable temp - just below 40° F (3 to 5 minutes).
When the sauce is well blended, mix bell pepper, tomato, green pepper, onion, basil, oregano, basil and lemon thyme into sauce. Stir sauce until thoroughly combined. Cover and chill while you chill the crusts.
Prepare the tomato spread by whisking together the vegetable sauce, Italian seasoning, tomatoes, green onions, tomato sauce and tomato puree. Cover a large saucepan with foil and place in 3-5 inch cooking dish.
Bake for 40 minutes in the preheated oven, or just until bubbles form in the center of the crusts. If the crusts start to get too golden brown, they can use a little water or cooking spray to loosen brown spots. Let cool before shaping only to moisten within the crusts. Serve as a sandwich, or refrigerate in refrigerator.