Combine first 11 ingredients in a Dutch oven; bring to a boil. Reduce heat; cover, and cook over low heat 25 minutes or until vegetables are tender. Remove from heat, and process mixture through a food mill. Return tomato mixture to Dutch oven, and set aside.
Sauté chopped onion and green pepper in olive oil until tender; stir in remaining ingredients. Add sautéed vegetable mixture to reserved tomato mixture, stirring until well combined.
Oxmoor House Homestyle Recipes