1 zucchini (medium sized, chopped small)
1 squash (medium sized, chopped small)
1 carrot (medium sized, chopped small)
1/2 onion (medium sized, chopped small)
1 Tablespoon of chopped garlic
2 Tablespoons of olive oil
1/2 teaspoon of dried oregano
1/2 teaspoon dried basil
salt and pepper to taste
8 cups diced tomatoes and their juice
4 cups tomato puree
8 ounces heavy cream
Saute all of the vegetables until tender. Add the tomatoes, herbs and seasoning and cook for 25 minutes. Blend to a thick sauce like consistency.
Add the heavy cream and stir consistently for 10 minutes over a low flame.
Top with croutons, pesto sauce and freshly grated parmesan cheese