I had a very abundant garden this year. I’m pretty sure that my co-workers were starting to hide from me when I came in with yet another armload of fresh veggies, I had a surplus of green tomatoes at the end of this growing season, and since I have an abhorrence of wasting food, I was trying to think of something to do with all of them. A friend suggested this. I think it turned out very well. It also freezes great. I served this over a spaghetti squash, and with salad, a veggie patty and French bread.
Thyme, oregano, rosemary, to taste
Olive or Avocado Oil
I didn’t give measurements because none are needed. Just use whatever amount you wish, although tomatoes should make up most of it. Dice all the veggie, then roast with the spices in oil at 350 for about 15-20 minutes, until veggies are tender. Put though food processor. Reheat and serve over pasta or spaghetti squash.