Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
20
Yield:
10 cups
Ingredients
Directions
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.
Nutrition Facts (per serving)
| 50 | Calories |
| 2g | Fat |
| 8g | Carbs |
| 2g | Protein |
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