- 1 green bell pepper, coarsely chopped – or more to taste (optional)
- 1/4 cup coarsely chopped carrot
- 6 cloves garlic, peeled
- 1 (29 ounce) can tomato puree
- 1 (28 ounce) can crushed tomatoes
- 1 tablespoon dried Italian herb seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 3 tablespoons olive oil
- Place green bell pepper, carrot, and garlic cloves into a food processor and pulse a few times until the vegetables are very finely chopped.
- 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.