2 zucchinis, cut into 2 inch pieces
1 tablespoon olive oil
3 cups water
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon salt
2 tablespoons vegetable oil
3 onions, chopped
1/2 cup all-purpose flour
1/4 cup dry white wine
1 tablespoon white sugar
1/2 teaspoon salt
2 tablespoons tomato paste
Heat 10-inch skillet oil over medium-high heat. Cook zucchini for 2 to 3 minutes, until tender but firm; drain.
In a saucepan over medium heat, stir together oil, water, basil, oregano, salt, vegetable oil, onions, flour, sugar and salt. Cook and stir until mixture thickens; remove from heat. Stir in tomato paste and cook until paste reaches desired consistency.