1 cup olive oil
2 small onions, sliced
1 medium yellow squash, cut into 1/2 inch slices
1 (16 ounce) can whole peeled tomatoes, with juice
1 large onion, sliced into rings
2 cups chicken broth
1/2 cup honey
Heat olive oil in a large saucepan over medium heat. Saute onions and zucchini in olive oil until lightly browned; stir in tomatoes and pour in broth and honey. Bring to a boil and cook, stirring, for about 15 minutes, or until the vegetables are tender. Season with salt and pepper. Reduce heat to low; add salt and pepper to taste.