3 tablespoons olive oil
1 medium onion, sliced in half
1 medium carrot, cut into slabs
1 small green bell pepper, sliced into 1/2 inch rounds
small red bell pepper, cut into 5 rings
3 tablespoons finely chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon dried sage
1/8 teaspoon dried mint
1 teaspoon dried marjoram
In a large pot over medium heat, combine olive oil and onion. Cook until tender, about 15 minutes. Stir in carrot, green bell pepper and red bell pepper. Stir in parsley, thyme, rosemary, salt, black pepper, basil, thyme, rosemary, salt, pepper, basil, oregano and rosemary. Cover and simmer about 45 minutes, stirring occasionally.
Meanwhile, in a small nonstick skillet over medium heat, saute the chopped onion and carrot; discard. Transfer tomato mixture to pot with liquid and onions; whisk over medium heat until heated through. Transfer vegetables to serving dish.