Italian Garden Spaghetti Sauce

• 1/2 cup water
• 112 ounces tomatoes, canned 4 x 28 ounce cans
• 8 ounces tomato paste 1 x 8 ounce can
• 1 1/2 tablespoon parmesan, parmigiano-reggiano cheese, grated
• 1 1/4 teaspoon sugar
• 2 tablespoons onions minced
• 4 each garlic cloves
• 2 tablespoons oregano
• 2 tablespoons rosemary leaves
• 1 tablespoon thyme
• 2 tablespoons basil
• 1 tablespoon parsley leaves
• 2 each bay leaves
• 1 x salt
• 1 x black pepper
• 1 medium sweet red bell peppers Finely Chopped
• 1 medium sweet yellow bell peppers Finely Chopped
• 2 large green bell peppers Finely Chopped
• 1 medium zucchini Finely Chopped
• 1 medium yellow summer squash Fine Chopped
• 1 medium yellow summer squash Finely Chopped

1. Finely chop all vegetables (Removing seeds and core from bell peppers).
2. Mash or cut tomatoes and add remaining ingredients.
3. Simmer 4 to 6 hours or until mixture reaches desired consistency.
4. Remove bay leaves before serving.
5. Freezes well.

water, tomatoes, tomato, parmesan, sugar, onions, garlic, oregano, rosemary, thyme, basil, parsley, bay leaves, salt, black pepper, sweet red bell peppers, sweet yellow bell peppers, green bell peppers, zucchini, yellow summer

Taken from recipeland.com/recipe/v/italian-garden-spaghetti-sauce-50635 (may not work)