2 large onions, cut in half, then sliced into rings
1/3 cup water or vegetable broth
2 15 ounce cans diced tomatoes with basil, garlic and oregano
1 15 ounce can diced tomatoes with jalapeno peppers
4 small zucchini, cut in half, then sliced into chunks
Place the onions and water or vegetable broth in a large saucepan. Cook, stirring occasionally, until onions soften slightly. Add the canned tomatoes and their liquid and cook for 15 minutes. Add the zucchini and cook until tender.