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Summer Tomato Stew

This is a great recipe for all those extra tomatoes, onions, peppers and
summer squash.


2 cups roughly chopped onions
2 cups roughly chopped sweet green bell peppers
2 cups roughly chopped mushrooms

In a large kettle, combine:

4 cups roughly chopped tomatoes
4 cloves garlic, whole with peel intact
2 cloves crushed garlic
4 cups very rich broth (I used a mushroom broth)
1 small can tomato paste
2 Tablespoons Worcestershire sauce (or substitute)
2 Tablespoons paprika
1/4 cup, finely chopped fresh parsley
2 Tablespoons each finely chopped fresh sage and rosemary
1 cup strong red wine
salt and pepper to taste

Bring to a boil and stew for several hours.  Should be a thick but soupy

How to serve:

Slice large summer squash in half, lay on foil in a deep covered baking dish,
ladle some of the stew on top (just enough to lighly cover) and bake until
fork tender.  Place on top of a mound of rice or pasta (pour any thin baking
juices back in to kettle) and ladle more stew on top of squash and rice.

Can do the same with eggplant sliced the long way.

Also, just add green beans or lima beans and ladle over rice or noodles.  Or
finally, just use as a pasta sauce.