Sautéed Veggie Pizza Sauce
This classic tomato sauce is loaded up with fresh veggies.
- 2 tablespoons extra-virgin olive oil
- 2 cups diced carrots
- ½ cup diced green bell pepper
- ½ cup diced red bell pepper
- 2 cups diced onions
- 4 cloves garlic diced
- 3 tablespoons tomato paste
- 4 fluid ounces red wine
- 2 27 ounce cans diced tomatoes
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Heat the olive oil in a big pot over medium-high heat. Sauté the carrots and bell peppers for about 5 minutes, then add the onion and garlic and sauté for about 5 minutes. It should be nice and soft.
Add the tomato paste to the pot, making sure to distribute it evenly. Pour in the red wine and get it boiling, while scraping the browned bits of food off the bottom of the pan with a wooden spoon to deglaze. Turn the heat to low and add the diced tomatoes, oregano, salt, and pepper. Let the whole thing simmer for 15 to 20 minutes.
Use a blender or food processor to blend the sauce to your desired thickness. Continue simmering the sauce further for at least an hour to really bring out the flavor. Make sure to keep it simmering until you're ready to use it.