Ingredients

The following ingredients have 4 Servings
  • 1 red bell pepper
  • 2 medium carrots, peeled and chopped into chunks
  • 2 small zucchinis, chopped into chunks
  • 1 small onion, chopped into chunks
  • 2 small garlic cloves
  • 1 tablespoon olive oil
  • 1 dried bay leaf
  • 1 tablespoon fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 2 tablespoon tomato paste
  • 1 teaspoon sugar
  • 1 14.5 ounce can diced tomatoes, unsalted
  • 1/2 cup water

Instruction

  • Place the onion chunks and garlic into a food processor and pulse until finely chopped. Remove and set aside.
  • Add the carrots, zucchini and red bell pepper to the food processor and pulse until chopped into small pieces.
  • Heat 1 tablespoon of oil in a large pot over medium heat, add the onions and garlic and sauté for 3 minutes.
  • Add the vegetable mixture and cook for an additional 3 minutes.
  • Mix in the dried thyme, bay leaf, and salt.
  • Add the tomato paste and stir to combine until all of the ingredients are coated.
  • Add the remaining ingredients, stir, simmer, cover and cook for 30 minutes, stirring occasionally.
  • Toss with pasta or serve over rice or chicken.