1 lg. can crushed tomato
1 sm. can crushed tomato
4 c. thin sliced zucchini
2 c. sliced green pepper
2 c. sliced onion
1 c. sliced mushrooms (opt.)
2 or 3 fresh tomatoes, sliced
Salt & pepper to taste
2 tbsp. basil
2 tbsp. grated Romano cheese
1 tbsp. oregano
2 tbsp. parsley flakes
2 or 3 tbsp. sunflower oil

Put can tomatoes in large saucepan. Add 1 can of water to each can of tomatoes used. Add all spices and let simmer for about 10 minutes, then add all your fresh vegetables, bring to a quick boil for about 5 minutes, stir constantly, then simmer for about 1 hour, stirring it occasionally.

This stew is best served with a chunk of mozzarella cheese on the top along with a fresh green salad and garlic bread. The cheese melts right through the soup and makes it very thick.