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1.
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Heat olive oil in a large stock pot over medium-high heat until hot.
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Reduce heat to medium, then add the bell pepper, carrots, celery, and onion to the pot and saute for 5 minutes, or until vegetables begin to soften.
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3.
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Add the zucchini, garlic, salt, and pepper.
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Continue to saute for 10 more minutes, stirring frequently.
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4.
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Reduce the heat to medium-low and sweat the vegetables for another 10-15 minutes, or until very soft and most of the liquid has evaporated.
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Dorky Explanation Alert: Sweating vegetables over a lower heat is done with crunchy aromatic veggies in order to draw out moisture, soften the cell structure, and intensify their flavor, which in turn builds the flavors of the sauce.
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5.
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Stir all of the tomatoes, the basil, and the oregano into the pot.
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Break apart the whole tomatoes with a wooden spoon.
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Simmer over low heat for 20 minutes (or more) to reduce the sauce and concentrate the flavor.
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6.
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Taste, and adjust seasonings as necessary.
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7.
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Sauce can be left chunky or pureed in batches with a stick blender, blender, or food processor.
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8.
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Serve immediately over hot pasta, or allow sauce to cool completely before transferring it to freezer containers for storage in the freezer.
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(Makes about 3 quarts of sauce.)
