# 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 - ½ teaspoon salt, or to taste
13 - ¼ teaspoon black pepper
14 - ½ teaspoon sugar (optional, to balance acidity)
→ Optional Add-ins
15 - Pinch of red pepper flakes
16 - Fresh basil, chopped, for garnish
# Directions:
01 - Heat olive oil in a large saucepan over medium heat. Add onion, carrot, celery, zucchini, and bell pepper. Sauté for 8 to 10 minutes until softened.
02 - Add minced garlic and cook 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. Stir and bring to a gentle simmer.
05 - Cover and cook for 20 to 25 minutes, stirring occasionally, until vegetables are very tender.
06 - Remove from heat. Purée the sauce with an immersion blender or in batches with a countertop blender until completely smooth.
07 - Return sauce to low heat and simmer uncovered for 5 to 10 minutes. Adjust seasoning as needed.
08 - Serve hot over cooked pasta, garnished with fresh basil if desired.
