1 Tbl. Olive oil
2 lbs Italian Sausage
10 med. Tomatoes – seeded & chopped
6 bell peppers – seeded & chopped
2 onions – cut into large chunks
2 lg zucchini – remove seeds & cut into 1” chunk
1 bulb of garlic – peeled & minced
1 bunch fresh oregano
1 lg bunch fresh basil
Freshly ground pepper and sea salt to taste
Put a thin coating of olive oil on the bottom of a stock pot ( I use a heavy cast iron pot but a cast iron skillet would work fine). Heat the oil then add the sausage links and cover. While sausage is cooking, prepare the vegetables. Remove cooked sausage to a plate to cool and put your tomatoes, onion, garlic and herbs in the stock pot where your sausage was cooked. (or into a stock pot with the sausage drippings added if you used a skillet. When sausage is cool enough to handle, cut into 1” chunks and add to vegetables in pot. Add zucchini and sweet peppers and salt & pepper to taste. Cook on low heat for about an hour or until vegetables are soft. Serve with garlic bread. You can also serve it with rice.
If you don’t have sausage – you can make meatballs and add them.
You can adjust the ingredient amounts based on your preference and what you have available.