Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 medium carrots, peeled and chopped
  • 1 medium zucchini, peeled and chopped
  • 1 large red bell pepper, seeded and chopped
  • 1 cup baby spinach
  • 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1/2 cup vegetable broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onions and carrots, cooking for 5-7 minutes until onions are translucent and carrots begin to soften. Note: Don't rush this; the sweetness comes from the slow soften.
  2. Stir in the chopped zucchini, red bell pepper, and minced garlic. Sauté for 3-5 minutes until the vegetables are fragrant and the edges are slightly golden brown.
  3. Stir in the tomato paste. Cook for 2 minutes until the paste turns a deeper red to remove the raw metallic taste.
  4. Pour in the crushed tomatoes, vegetable broth, dried oregano, dried basil, sea salt, and black pepper. Bring to a gentle simmer, then reduce heat to low.
  5. Cover the pot and cook for 15-20 minutes until the vegetables are completely tender when pierced with a fork.
  6. Stir in the baby spinach during the last 2 minutes of simmering until the leaves have completely wilted into the sauce.
  7. Turn off the heat. Use an immersion blender to process the sauce directly in the pot until completely smooth.
  8. For a truly glossy finish, transfer the sauce to a high speed blender and process for 60 seconds. Note: Be careful with hot liquids in a blender; leave the lid slightly cracked to let steam escape.