1 1/2 teaspoons olive oil
1/8 cup chopped onion
1/8 cup chopped red bell pepper
1/8 cup chopped green bell pepper
1 medium tomato, diced
1 teaspoon chopped fresh lemon
1 teaspoon chopped fresh thyme
1 teaspoon dried sage
6 zucchini, allenrated
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano
1 teaspoon chopped rosemary
2 tablespoons chopped fresh basil
2 tablespoons garlic powder
2 teaspoons dried basil
2 tablespoons tomato paste
2 tablespoons olive oil
Heat olive oil in a large saucepan over medium heat. Saute onion and red peppers for 3 minutes. Stir in tomatoes, then lemon juice. Stir in sage, lemon thyme, sage, parsley, oregano, rosemary and basil. Simmer, stirring occasionally, for 2 minutes, stirring occasionally. Mix in garlic powder, basil, olives and salt and pepper. Pour mixture into saucepan over medium heat.
Manually mix in olive oil and simmer, stirring occasionally, for 1 1/2 hours. Transfer sauce to medium heat and heat through. Serve hot.