1 28 oz. can organic diced tomatoes
1 28 oz. organic crushed tomatoes
1 6 oz. organic tomato paste
1 7 oz. can mushroom pieces, drained
3 sundried tomatoes, chopped fine
2 organic carrots, grated
1/2 c. red cabbage, chopped
1 jalapeño with seeds, chopped fine
1 large onion, chopped
3 large stems fresh basil with leaves, chopped fine
1/2 c. red wine (optional)
6 cloves garlic, minced
1/4" thick, 1" radius horseradish, minced
1/2" chunk ginger
1 c. water
Seasonings
2 crushed bay leaves
oregano
Italian seasoning
cayenne pepper
dried rosemary
Mix everything together in a large pot. You can cook this immediately or store to let the flavors fuse together. I made this ahead of time so I could store the sauce overnight for a fuller flavor. When ready to cook, turn to medium heat and bring to a boil. Turn the heat to low and cover, letting simmer for 1-3 hours or until the flavors are as you like them. Serve hot (or cold) as its own soup or as a pasta or sauteed vegetable topping. I have used this big batch of gazpacho for hummus wraps, Bison Meatballs with Sauteed Greens, and as a soup base for my Vegan Chunky Tomato Vegetable Soup :)
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