6 cloves garlic, finely chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 bay leaves
1 tablespoon tomato paste
6 sprigs fresh basil, finely chopped
1 large tomato, cut into 1/2 inch wedges
1 red bell pepper, chopped
1 stalk fresh mint, finely chopped
1 large head roma (green beans), finely chopped
salt to taste
1 teaspoon paprika
2 teaspoons white sugar
1 (8 ounce) jar basil
1 cup Bosc pear slices
1/2 cup dried corn kernels
1/4 cup Parmesan cheese, divided
In a medium saucepan, combine garlic, salt and pepper. Saute until fragranceless. Stir in bay leaves and tomato paste. Bring to a boil; reduce heat to medium-low, cover and boil 30 minutes, or until chunky and mushy. Stir in basil, tomato, marinade, bread cubes and oregano.
Transfer sauce to a saucepan with 1/2 cup broccoli, 1 plate and 3 bay leaves. Stir in corn, tomato, 2 marinade ingredients. Cover and simmer for 15 to 20 minutes, or until all marinade is absorbed and vegetables are tender. Add wine and simmer 1 minute more. Serve hot or cold.