Ingredients
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1 red bell pepper
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2 medium carrots, peeled and chopped into chunks
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2 small zucchinis, chopped into chunks
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1 small onion, chopped into chunks
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2 small garlic cloves
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1 tablespoon olive oil
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1 dried bay leaf
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1 tablespoon fresh thyme (or ½ teaspoon dried thyme)
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1 teaspoon kosher salt
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2 tablespoons tomato paste
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1 teaspoon sugar
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1 (14.5 ounce) can diced tomatoes, unsalted
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½ cup water
Instructions
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Place the onion chunks and garlic into a food processor and pulse until finely chopped. Remove and set aside.
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Add the carrots, zucchini, and red bell pepper to the food processor and pulse until finely chopped into small pieces.
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Heat the olive oil in a large pot over medium heat. Add the onions and garlic and sauté for about 3 minutes until fragrant and softened.
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Add the chopped vegetable mixture and cook for an additional 3 minutes, stirring occasionally.
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Stir in the thyme, bay leaf, and salt.
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Add the tomato paste and stir until all of the vegetables are evenly coated.
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Pour in the diced tomatoes and water. Stir to combine, then bring to a simmer. Cover and cook for 30 minutes, stirring occasionally.
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Remove the bay leaf and serve over pasta, rice, or grilled chicken.
