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Ingredients

¼ cup chopped celery ¼ cup chopped green bell pepper ¼ cup chopped red bell pepper ¼ cup chopped yellow bell pepper ¼ cup chopped carrot 2 tablespoons basil, or to taste 2 tablespoons oregano, or to taste ¼ teaspoon thyme, or to taste 1 tablespoon salt, or to taste 1 tablespoon ground black pepper, or to taste 3 tablespoons olive oil ¼ cup chopped white onion 4 cloves garlic, minced 20 ripe tomatoes - peeled, seeded, and chopped ½ cup red wine, divided 2 tablespoons cornstarch

Nutrition Info

499.9 calories carbohydrate: 72.4 g cholesterol: : - fat: 20.3 g fiber: 10.4 g protein: 10.7 g saturatedFat: 3.6 g servingSize: - sodium: 3418.5 mg sugar: 1.4 g transFat: : - unsaturatedFat: : -

Mix celery, green bell pepper, red bell pepper, yellow bell pepper, carrot, basil, oregano, thyme, salt, and black pepper together in a bowl until the vegetables are evenly coated in seasonings.
Heat olive oil in a skillet over medium-low heat. Cook and stir onion and garlic in hot oil until onion is soft and garlic is light golden brown, 5 to 10 minutes. Add vegetable mixture to the skillet, cook and stir until hot, 3 to 5 minutes. Remove skillet from heat.
Combine tomatoes and 1/4 cup red wine in a large pot over low heat. Cook, stirring occasionally, until the tomatoes begin to soften, 15 to 20 minutes.
Pour tomato mixture into a blender with remaining 1/4 cup red wine and cornstarch to no more than half full. Cover and hold lid down, pulse a few times before leaving on to blend. Puree in batches until smooth.
Return blended tomatoes to pot over medium-low heat. Stir vegetable mixture through tomato sauce, bring to a simmer and cook until thick, about 1 hour.

6 servings

Vegetable-loaded tomato-based pasta sauce for vegans.