Name: Vegetarian Sunday Sauce
Ingredients: 3 tablespoons olive oil; 2 garlic cloves, smashed; 1 onion, finely diced; 1 zucchini, finely diced; 2 small carrots, finely diced; 1 tablespoon Calabrian chili paste; 2 teaspoons salt; 2 teaspoons sugar; 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons paprika; 2 teaspoons Italian seasoning; 1 (28 ounce) can whole peeled tomatoes; 2 garlic cloves, grated

Ingredients

Scale

3 tablespoons olive oil
2 garlic cloves, smashed
1 onion, finely diced
1 zucchini, finely diced
2 small carrots, finely diced
1 tablespoon Calabrian chili paste
2 teaspoons salt
2 teaspoons sugar
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
2 teaspoons Italian seasoning
1 (28 ounce) can whole peeled tomatoes
2 garlic cloves, grated

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the smashed garlic cloves and let them cook for a minute or two to flavor the oil.
Add the diced onion, zucchini, and carrots. Cook until the vegetables start to soften and the onions become translucent.
Add the Calabrian chili paste along with the salt, sugar, garlic powder, onion powder, paprika, and Italian seasoning. Stir everything together and let it cook for another minute or two. Add the grated garlic and stir everything together.
Pour in the whole peeled tomatoes and use the back of your spoon to gently break them apart.
Let the sauce simmer for about 20 minutes, stirring occasionally. The vegetables will continue to break down into the tomatoes and the sauce will become rich, thick, and full of flavor.
Toss the sauce with your favorite pasta and finish it with parmesan, fresh basil, and an extra drizzle of olive oil. And if you’re anything like me, a little extra Calabrian chili on top never hurts.