12 large fresh tomatoes,
peeled and chopped, or 2 (28 ounce) cans whole tomatoes, chopped and not drained
1 (12 ounce) can tomato paste
1 tablespoon chopped fresh basil or 1 teaspoon
1/2 teaspoon thyme
1 tablespoon chopped fresh oregano or 1 teaspoon
1 bay leaf
2 teaspoons salt, or to taste
Sauté onions in 4 tablespoons of the butter for 2 minutes.
Add peppers, celery
and garlic; cook until onions are translucent.
Place in a 4- to 6-quart heavy skillet.
Add 2 tablespoons of butter to the skillet and add the mushrooms. Sauté over medium
high heat for 2 to 3 minutes until they have absorbed the butter. Add to the onion
Put the remaining butter into the skillet and add the zucchini. Brown for
several minutes and add to the onion mixture.
Add the tomatoes, tomato paste, herbs,
salt and pepper. Simmer for 45 minutes to 1 hour.