3 tablespoons olive oil
2 large onions, sliced into rings
2 cloves garlic, peeled and boneless
1 teaspoon dried oregano
1 teaspoon ground dry mustard
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds zucchini
1/4 cup all-purpose flour
3 cups water
1 teaspoon salt
2 teaspoons salt
1 tablespoon thyme
1 tablespoon white sugar
2 tablespoons olive oil
1 (5 ounce) can crushed tomatoes
1 cup cold water
Heat olive oil in a large pot over medium heat. Saute onions, garlic and oregano for 5 minutes; then stir in mustard, salt, 1/2 cup of flour, salt and 2 teaspoons of salt. Let onions simmer, then reduce heat to low and simmer for 30 minutes.
Meanwhile, bring 2 cups water to a boil in a large stockpot. Stir in 1/2 cup flour, salt, black pepper and 1/2 teaspoon of dried mustard. Cook, stirring, until thickened, about 5 minutes. Whisk in tomatoes and 1 cup water. Simmer 15 minutes.