From: Chef Richard Vellante, Legal Seafoods. Yield: 24 servings.
½ cup olive oil
1 lb., 8 oz. onions, cut into ¼" slices
4 lb., 8 oz. medium yellow potatoes, cut into ¼" slices
3 lb. zucchini, cut into ½ rounds
¼ cup minced garlic
1½ tsp. red pepper flakes
as needed, salt and black pepper
6 cups tomato puree
¾ cup chopped basil
2 Tbsp. chopped mint
In large rondo, heat oil over medium-low heat; add onions. Spread potatoes over onions, cover and cook 5 minutes. Add zucchini, garlic and red pepper flakes; season with salt and pepper. Cook, uncovered about 5 minutes, stirring occasionally.
Add tomato puree, cover and cook 8-10 minutes or until potatoes and zucchini are tender. Stir in basil and mint. Adjust seasoning with salt and pepper.