Ingredients

 

4 carrots 

1 zucchini 

1 yellow pepper 

1 big onion 

4 garlic cloves 

5 Tbsp olive oil

3 15oz cans tomato sauce

1 Tbsp herbes de Provence

1 tsp dried basil

1 bay leaf

Salt and pepper to taste

4 Tbsp sugar

​

 

Instructions

 

1 - Wash, peel and roughly cut the carrots.

​

2 - Roughly cut the zucchini and the pepper.

​

3 - Slice the onion and mince the garlic.

 

4 - In a large stove pot, heat over medium heat the olive oil. Add the onion and the pepper with 1 Tbsp sugar and cook until soften stirring occasionally.

5 - Once soften, add the zucchini and carrots. Cook for a few more minutes.

6 - Add the minced garlic and cook until fragrant.

7 - Pour the tomato sauce. Add salt and pepper to taste, herbes de Provence, dried basil, the bay leaf and the rest of the sugar. Stir.

8 - Cook on medium-low heat covered with a lid for about 1 hour or until the vegetables are soften. Stir occasionally.

9 - Turn off heat. Using an immersion blender, purée until smooth.

​

10 - Pour sauce over noodles, gnocchi or make lasagnas.

​

11 - Sprinkle with parmesan cheese for more flavor and decorate with fresh basil.