HEARTY ALL-PURPOSE TOMATO SAUCE
2 TBS OLIVE OIL
1 LARGE ONION, FINELY CHOPPED
3 TO 6 CLOVES GARLIC, PRESSED OR MINCED
1 MEDIUM CARROT, FINELY CHOPPED
1 MEDIUM PARSNIP, FINELY CHOPPED
1 MEDIUM TURNIP, FINELY CHOPPED
1 LARGE BELL PEPPER, FINELY CHOPPED
2 1/2 CUPS SLICED MUSHROOMS
2 TSP DRIED BASIL, CRUSHED
3/4 TSP DRIED OREGANO, CRUSHED
1/4 TSP DRIED THYME, CRUSHED
FRESHLY GROUND BLACK PEPPER TO TASTE
1 TSP KELP POWDER (OPTIONAL)
8 CUPS PEELED AND CHOPPED FRESH TOMATOES (OR 4 1-LB CANS TOMATOES, CHOPPED)
1/4 CUP DRY RED WINE
2 TBS FINELY CHOPPED FRESH PARSLEY
2 TBS DARK MISO (OR 1 TSP SALT)

1. IN A LARGE, HEAVY-BOTTOMED POT, HEAT OIL. ADD ONION, GARLIC, CARROT, PARSNIP AND TURNIP, AND SAUTE UNTIL ONION IS TRANSLUCENT.
2. ADD BELL PEPPER, MUSHROOMS, HERBS AND A GENEROUS AMOUNT OF BLACK PEPPER, AND CONTINUE TO SAUTE FOR SEVERAL MINUTES.
3. STIR IN KELP (IF DESIRED), TOMATOES AND WINE. COVER POT AND BRING TO JUST A SIMMER. PARTIALLY UNCOVER AND COOK AT A LOW SIMMER, STIRRING OCCASIONALLY, UNTIL SAUCE REACHES A THICK CONSISTENCY, ABOUT 2 TO 3 HRS.
4. STIR IN PARSLEY AND REMOVE FROM HEAT. WHISK MISO WITH SEVERAL TABLESPOONS OF SAUCE TO FORM A SMOOTH PASTE AND STIR INTO POT, OR ADD SALT. (DO NOT BOIL AFTER ADDING MISO)
MAKES ABOUT 2 QUARTS = 66 CALORIES/1/2 CUP

THIS SAUCE FREEZES WELL. CAN COOK IN A CROCK POT ON HIGH FOR 4 HRS WITH LID SLIGHTLY AJAR.