Ingredients
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1 tablespoon olive oil
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1 red, orange, or yellow bell pepper, diced
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1 medium carrot
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1 stalk celery
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1 small onion, diced
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2 cloves garlic, minced
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1 1/2 teaspoons kosher salt
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2 tablespoons tomato paste
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2 (28-ounce) cans diced tomatoes, drained
Instructions
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Heat the olive oil in a saucepan over medium heat.
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Add the bell pepper, carrot, celery, onion, garlic, and salt. Sauté until the vegetables are soft, about 5 minutes.
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Stir in the tomato paste and cook for 1 minute, stirring constantly.
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Add the diced tomatoes, reduce heat to low, and simmer for 10 minutes.
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Remove from heat and purée using an immersion blender (or carefully transfer to a regular blender) until almost smooth.
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Return the sauce to the heat and simmer for 10–20 more minutes, or longer if desired. The longer it simmers, the thicker and more flavorful it becomes — up to 2 hours.
