Serves 6-8 ish
1 T. olive oil
2-4 cloves or garlic, minced
1 large onion, chopped
1/2 green pepper, chopped
2 carrots (I cut into thin coins, but you just do you…they just need to cook)
2 28 oz. cans whole, peeled tomatoes
1 8 oz. package fresh mushrooms, sliced (I’ve used baby bella and white)
1 T. basil
1 T. oregano
1 T. rosemary
1 T. thyme
salt to taste
optional: Italian sausage, meatballs, or crumbles (I can only vouch for the sausages)
Heat oil in large pot. Add garlic and onion. Play with it until the onion becomes translucent and the smell of garlic permeates the air. Add carrots and green pepper. Cook until crisp tender. Add cans of tomatoes (with juice) and spices. Stir and let simmer for about a half hour or so, stirring occasionally, smashing tomatoes with spoon as they become soft. Then, blend with an emersion blender or transfer to a regular blender. BE CAREFUL. Hot liquids like to blow off the top off of blenders. (That’s why I stick to my immersion blender. Cleaning the ceiling does not rank very high on my fun meter.) If using a blender, pour the sauce back into the pot. Next, add mushrooms and protein (if so desired). Cook until sausages are heated through (vegan sausages don’t need to be precooked) and the mushrooms are tender.
Serve over pasta of choice. Sprinkle with nooch.