Recipe courtesy of Sorrentino’s in Edmonton, AB.

Ingredients

• 1 tbsp Camelina oil
• 1 large Vidalia onion, coarsely chopped
• 2 garlic cloves minced
• 1 28oz/796ml can of diced tomatoes with juice
• 1⁄2 cup of water
• 1 tsp salt
• 1 tsp dried oregano
• 1 tsp dried basil
• 1⁄2 tsp black pepper
• 1⁄2 tsp dried thyme
• 1 large red bell pepper, coarsely chopped
• 1 large carrot, sliced
• 1 large zucchini, coarsely grated

In a large pot, add oil and onions to the pot and cook until the onions are translucent. Add garlic and sauté for 1 minute. Add remaining ingredients and cook until the vegetables are cooked. Stir occasionally. Serve over pasta.