INGREDIENTS
1/2 cup
Basil, fresh
4 cloves
Garlic
1/2
Onion, medium
1/4 cup
Oregano, fresh
2
Red bell peppers
1 14.5 ounce can
Tomatoes, with juices
1
Zucchini
8 cups
Vegetable stock
1
Salt and pepper
1
Bread or rolls to sop up juices with, Crusty
1/8 cup
Port wine