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  • 3 (16 ounce) cans whole peeled tomatoes
  • 2 tablespoons vegetable oil
  • 2 zucchini, cubed
  • 2 large onions, chopped
  • 2 cups sliced fresh mushrooms
  • 2 teaspoons salt, or to taste
  • 3 bay leaves
  • 1/2 teaspoon dried thyme
  • 2 teaspoons dried basil
  • 1/2 teaspoon ground white pepper


In a blender or food processor, puree whole tomatoes until smooth.

In a large pot over medium heat, cook zucchini, onions and mushrooms in oil until tender. Pour in pureed tomatoes. Season with salt, bay leaves, thyme, basil and white pepper. Bring to a boil, then reduce heat and simmer 15 minutes. Remove bay leaves before serving.