Vegetable Medley

Ingredients:

4 TS olive oil
1 clove garlic minced
2 lbs tomatoes (seeded, peeled and chopped)
2 ts sea salt
Ground black pepper
1 TS sugar
2 carrots*
2 zucchini*
2 yellow summer squash*
2 large Portobello mushrooms, stemmed*
2 large fried basil leaves for garnish (optional).

* Sauté each vegetable separately in clarified butter.

Preparation:

In a large pot over medium heat, add 2 TS olive oil, garlic and stir for 30 seconds. Add tomatoes, reduce heat and cook for 35 minutes. Add salt, pepper and sugar. Continue cooking for another hour. Drain any clear liquid.

In a large pot of boiling salted water, blanch zucchini. Use strainer, remove zucchini and run some ice water. Drain the water and place on paper towels. Set aside. Repeat the same with carrot and yellow squash.

Heat 1 TS oil over medium heat. Cook Portobello mushroom caps. Remove from skillet. In a medium heat, add 1TS of olive oil. Add carrot, zucchini and squash and cook until heated through.