Sautéed Zucchini and Tomatoes | Williams Sonoma

Ingredients

• 3 garlic cloves
• Salt, to taste
• 3 to 5 Tbs. extra-virgin olive oil
• 3 yellow onions, sliced lengthwise
• 1 1⁄2 lb. zucchini, trimmed and <br> cut into 1⁄2-inch chunks
• 1⁄2 yellow bell pepper, seeded and diced
• 1⁄2 red bell pepper, seeded and diced
• 1 1⁄2 lb. ripe tomatoes, seeded and diced
• 2 Tbs. tomato paste, plus more as needed
• About 1⁄4 tsp. minced fresh thyme
• 1 Tbs. chopped fresh flat-leaf <br> parsley