Afghan-Style Vegetables - cooking recipe

Ingredients

The sauce
4 large onions
1/2 - 1 head garlic
1/8 - 1/4 cup extra virgin olive oil
2 quarts chopped fresh tomatoes or 2 quarts canned tomatoes
1 teaspoon sugar
salt & fresh ground pepper
2 cups water or 2 cups broth
Vegetables
2 -3 cups vegetables, cut into very large pieces
lime juice (optional)
Spices
thyme or basil

Preparation

Put onion and garlic into food processor. process until coarsely chopped.
Saute in olive oil until onions are tender.
Add tomatoes. Simmer 1 hour or more, until tomatoes are cooked and juice reduces.
Add pinch of sugar, salt and pepper to taste.
USE 1 cup for vegetables and STORE the rest in refrigerator/freezer for other uses.
It is important not to skimp on the onions and garlic. It will be too tomatoey otherwise.
Add vegetables and desired seasonings to the 1 cup sauce and broth. Simmer in pot over very low heat until vegetables are tender and have absorbed the sauce flavor.
Add vegetable that take longest to cook first and then potatoes and other quicker cooking vegetable later.
This is one of our favorite ways to eat cauliflower. Try it.
This dish often has split yellow peas to add body and protein, delicious.