Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 cups diced carrots
• 0.5 cups diced green bell pepper
• 0.5 cups diced red bell pepper
• 2 cups diced onions
• 4 cloves garlic , diced
• 3 tablespoons tomato paste
• 4 fluids ounces red wine
• 2 , 27 ounce
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Saute carrots and bell peppers, about 5 minutes. Add onion and garlic and saute to desired softness, about 5 minutes.
2. 2 Add tomato paste to the pot and distribute evenly. Pour in red wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon to deglaze; reduce heat to low. Add diced tomatoes, oregano, salt, and pepper. Simmer for 15 to 20 minutes.
3. 3 Blend the red sauce to desired thickness using an immersion blender or food processor. Simmer further for enhanced flavor, at least 1 hour, or until ready to use.

Nutrition per serving