Ingredients

• 1 green bell pepper , coarsely chopped - or more to taste
• 0.25 cups coarsely chopped carrot
• 6 cloves garlic , peeled
• 1 , 29 ounce
• 1 , 28 ounce
• 1 tablespoon dried Italian herb seasoning
• 1 teaspoon dried basil
• 0.5 teaspoons red pepper flakes
• 3 tablespoons olive oil

Instructions

1. 1 Place green bell pepper, carrot, and garlic cloves into a food processor and pulse a few times until the vegetables are very finely chopped.
2. 2 Transfer chopped vegetables into a large saucepan. Stir in tomato puree, crushed tomatoes, Italian seasoning, basil, and red pepper flakes; bring to a boil. Reduce heat to low and simmer uncovered until sauce has thickened, about 30 minutes. Stir in olive oil and simmer 1 to 2 more minutes. Sauce may be refrigerated up to 1 week.

Nutrition per serving