- 2 Tbsp olive oil
- 2 medium onions, finely chopped
- 2 carrots, peeled and finely chopped
- 6 cloves garlic, minced
- 3 celery stalks, finely chopped
- 2 red bell peppers, finely chopped
- 1 medium zucchini, finely chopped
- 2 Tbsp Italian seasoning
- 1/4 tsp crushed red chili flakes (optional if you want spice)
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 cup tomato paste
- 2 (28 oz) cans whole peeled San Marzano tomatoes
- 2 cups vegetable broth (or water)
- Optional: fresh chopped basil
- Drizzle olive oil in a large saucepan, or Dutch oven, over medium heat. Once the oil is hot, sauté onions and carrots first for about 2 minutes, until softened, then add garlic and sauté for about 30 seconds.
- Next add in the celery, bell peppers, zucchini, Italian seasoning, crushed red chili flakes (optional), salt and pepper, and continue cooking the vegetables until soft, about 10 to 12 minutes, stirring occasionally, making sure they don’t burn.
- Mix in the tomato paste with the vegetable mixture and continue cooking about 2 minutes, then add in the tomatoes and vegetable broth.
- Bring the sauce to a boil, then reduce heat to low, cover, and simmer for about 45 minutes to an hour to really get the best flavor.
- Using an immersion blender, or you could transfer the sauce in batches to a regular blender, purée the sauce until smooth. Serve immediately while warm and top with fresh chopped basil, if desired.
- If storing for later, let the sauce cool completely, then transfer to jars, containers, or large Ziplock bags. This sauce will last for about 5 days in the fridge and will freeze for up to 3 months
This recepie goes great with zucchini boats which you can find a recipe for at: