2 tablespoons vegetable oil
1 tomato, sliced into 1/4 inch slices
1 cup chopped onion
1 medium green bell pepper
1 medium yellow bell pepper
1 medium red bell pepper
2 medium red bell peppers
2 medium white bell peppers
1 medium red onion
1 small yellow squash, halved
1 medium zucchini
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 (15 ounce) can whole peeled tomatoes, drained
1 1/2 cups water
1 pint fresh basil
1/2 cup shredded mozzarella cheese
In a large saucepan, heat the oil over medium heat. Add tomato slices, onion slices and pepper slices; toast. Stirring constantly, cook sliced tomatoes until they begin to brown. Stirring occasionally, place bell peppers and bell peppers in tomato juice and cook until tender, about 4 minutes. Place bell pepper slices on tomato slices. Mix together brown sugar, green bell pepper slices, red bell peppers, green bell peppers, yellow squash and zucchini. Pour mixture into a large bowl and stir with your hands.
In a large pot, bring 4 cups water and 4 cups tomato juice to a boil. Stir in basil, mozzarella cheese and tomatoes. Bring to a boil and cook 5 minutes, stirring constantly. Reduce heat to medium-low, and stir in vinegar and tomatoes. Continue cooking 5 minutes, stirring occasionally.
Pour mixture over vegetables in pot. Cover pot and cook over medium heat for 10 minutes, stirring constantly. Reduce heat to low and simmer 50 minutes, stirring occasionally.