# Ingredient List:
→ Vegetables
01 - 1 medium carrot, peeled and chopped
02 - 1 small zucchini, chopped
03 - 1 bell pepper (red or orange), seeded and chopped
04 - 1 small onion, chopped
05 - 2 cloves garlic, minced
06 - 1 celery stalk, chopped
→ Tomato Base
07 - 2 cans (14 oz each) crushed tomatoes
08 - 2 tablespoons tomato paste
→ Seasonings
09 - 1 tablespoon olive oil
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1/2 teaspoon salt, adjust to taste
13 - 1/4 teaspoon ground black pepper
14 - 1/2 teaspoon sugar (optional, to balance acidity)
→ Optional Add-ins
15 - Pinch of red pepper flakes for heat
16 - Fresh basil, chopped, for garnish
# How-To Steps:
01 - Heat olive oil in a large saucepan over medium heat. Add onion, carrot, celery, zucchini, and bell pepper. Cook for 8 to 10 minutes until vegetables soften.
02 - Incorporate minced garlic and continue to sauté for 1 minute until fragrant.
03 - Stir in tomato paste and cook for 1 minute to enhance flavor.
04 - Add crushed tomatoes, dried oregano, dried basil, salt, black pepper, and sugar if using. Bring mixture to a gentle simmer.
05 - Cover and cook on low heat for 20 to 25 minutes, stirring occasionally, until vegetables are tender.
06 - Remove from heat and blend sauce using an immersion blender or standard blender in batches until completely smooth.
07 - Return pureed sauce to low heat and simmer uncovered for 5 to 10 minutes. Adjust seasoning as necessary.
08 - Serve sauce hot over pasta and garnish with fresh basil if desired.
