• Heat olive oil in 4-quart saucepan over medium-high heat. Add onion and garlic; sauté 8 minutes or until almost tender. Add green pepper, zucchini, mushrooms and anchovies; sauté 8 to 10 minutes or until vegetables are almost tender.

  • Stir in chopped tomatoes, tomato paste and sugar. Bring to boiling. Reduce heat to low; simmer, uncovered, 30 minutes or until thickened, stirring occasionally. Stir in parsley, vinegar, salt and pepper.

  • Spoon sauce into 2 sterilized 1-quart canning jars; seal. Cool slightly on wire racks. Refrigerate for up to 2 weeks.

Nutrition Facts

55 calories; 2 g total fat; 0 g saturated fat; 1 mg cholesterol; 598 mg sodium. 9 g carbohydrates; 2 g fiber; 2 g protein;