Instructions: To make Basic Tomato Sauce: In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and the carrot, and cook until the carrot is soft, about 5 minutes. Crush tomatoes and add them with their juice, and bring to a boil, stirring often. Lower the heat, and simmer until thick, about 30 minutes. Season with salt and serve. This sauce will keep refrigerated for one week and up to six months in the freezer. (Makes 4 cups)

To make the Green Olive Pesto: In a food processor, combine the olives, onion, pine nuts, and garlic and blend for 1 minute. With the motor running, slowly add the olive oil until it forms a thick, smooth paste. Allow to stand 1/2 hour before using. (Makes 2-1/2 cups)

Brush mushrooms clean and break into pieces. In a heavy 4-quart saucepan, combine the mushrooms, red onion, red-pepper flakes, scallions, garlic, wine, tomatoes, and 1 cup of Basic Tomato Sauce, and bring to a boil. Lower the heat, and simmer, partially covered, for 20 minutes. The mixture should be thick, like a ragu. Season to taste with salt and pepper, and transfer to a large, shallow serving bowl.

Toast the bread and smear with 1 cup of Green Olive Pesto. Stand the crostini upright at varying angles in the mushroom hodge-podge, and serve immediately.

Serves 4.

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