1 (10 ounce) package frozen mixed vegetables
1/4 cup olive oil
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
2 cloves garlic, minced
2 tablespoons chopped fresh rosemary
1 (20 ounce) can tomato juice
1 (8 ounce) can tomato sauce
1/2 cup olive oil
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon dried rosemary
1/8 teaspoon dried basil
1 tablespoon dried marjoram
1 teaspoon dry mustard
Bring a large pot of lightly salted water to a boil. Add vegetables and stir until evenly coated with water. Cover, reduce heat, and simmer until vegetables are tender, about 20 minutes.
Remove from heat. Stir in water and oil. Let cool. Mix together vinegar, olive oil, basil, oregano and basil. Cover and refrigerate until ready to use.
Heat olive oil in a large skillet over medium heat. Saute garlic in oil for 5 minutes, stirring frequently. Stir in rosemary and basil. Cook, stirring frequently, for 2 minutes, stirring constantly. Stir in tomato juice, tomato sauce and olive oil. Bring mixture to a boil. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
Stir in olive oil, salt, oregano, rosemary, marjoram, mustard, tomato sauce and olive oil. Simmer for 10 minutes.