YIELD: 24 servings 1⁄2 cup olive oil 1 1⁄2 lbs. onions, cut into 1⁄4” slices 4 1⁄2 lbs. medium, yellow potatoes, cut into 1⁄4” slices 3 lbs. zucchini, cut into half rounds 1⁄4 cup minced garlic 1 1⁄2 tsps. red pepper flakes as needed salt and black pepper 6 cups canned tomato purée 3⁄4 cup fresh basil, chopped 2 Tbsps. fresh mint, chopped 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 ...
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