Ingredients:

  • 2 medium carrots, diced (120g)
  • 1 medium zucchini, diced (150g)
  • 1 red bell pepper, diced (120g)
  • 1 medium yellow onion, diced (110g)
  • 3 cloves garlic, minced (15g)
  • 2 tbsp extra virgin olive oil (30ml)
  • 1 can (28 oz / 794g) crushed tomatoes
  • 2 tbsp tomato paste (32g)
  • 1/2 cup water or vegetable broth (120ml)
  • 1 tsp dried oregano (5g)
  • 1 tsp dried basil (5g)
  • 1/2 tsp salt (3g)
  • 1/4 tsp black pepper (1g)
  • 1 tsp granulated sugar (4g)

Instructions:

  1. Heat olive oil over medium heat in a large pot or Dutch oven. Add the diced onions, carrots, zucchini, and bell peppers. Sauté for 8–10 minutes until the vegetables are soft and the onions are translucent.
  2. Add the minced garlic to the pot and sauté for the final 60 seconds until fragrant.
  3. Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly to remove the raw tin taste.
  4. Pour in the crushed tomatoes, broth, dried oregano, and dried basil. Bring to a light simmer and cook for 15 minutes to allow the flavors to meld.
  5. Remove the pot from heat. Use an immersion blender directly in the pot, or transfer the mixture to a high-speed blender. Process on high until the sauce is completely smooth.
  6. Stir in the salt, black pepper, and granulated sugar to balance the acidity.