Ciambotta

Sweat down olive oil, garlic, onions and a little sweet Italian sausage until the onions are translucent.

Puree a large can of whole peeled tomatoes with a stick blender and add it with a small can of tomato sauce, about 36 ounces of tomato puree in all, plus a splash of water rinsed out of the cans.

Add about half a bunch of chopped basil, salt and pepper to taste, and red pepper flakes for more heat.

Add the potatoes cut into two or three inch pieces, the cut peppers and the zucchini to the tomato mixture.

Cover and simmer about 15 or 20 minutes, until the vegetables start to soften slightly.

Stir in the blanched green beans and the cut up hot dogs.

Simmer another 15 to 20 minutes or more, until the potatoes and all the vegetables are tender.