Recipe courtesy of Chef Kelly Steinmetz Flying Fork Cafe and Bakery, Paonia, Colo.

Makes approximately 2 1/2 quarts
1 medium zucchini
1 medium yellow squash
1 medium red bell pepper
1/2 medium yellow onion
1/2 medium red onion
2 medium cucumbers
2 medium carrots
4 celery stalks
3-4 tomatoes, whatever kind is ripest
1 28-ounce can crushed tomatoes, do not strain
1 teaspoon crushed pepper flakes
1/2 cup extra-virgin olive oil
2 cups cold water
Fresh oregano, thyme and Italian parsley, chopped
Kosher salt
Freshly ground black pepper

Wash all of the vegetables (I leave on the skins for extra vitamins and texture). In batches, process the zucchini, squash, bell pepper, onions, cucumbers, carrots, celery and whole tomatoes in a food processor until approximately 1/2-inch in size. Mix processed vegetables, crushed tomatoes with their juice, pepper flakes and olive oil in a glass, stainless-steel or plastic container (not aluminum). Add water to create a souplike consistency. Season to taste with oregano, thyme, parsley and salt and pepper. Let sit overnight to enzymatically cook and marinate.