Garden Vegetable Sauce

Makes about 6 cups

2     tablespoons olive oil
2     medium onions, cut into small dice
4     carrots, cut into 1-inch dice
2     celery stalks, cut into 1-inch dice
1½  teaspoons sea or kosher salt, divided
1     Japanese eggplant, cut into 1- to 2-inch dice
1     small zucchini, cut into 1- to 2-inch dice
1     small yellow squash, cut into 1- to 2-inch dice
4     garlic cloves, finely chopped
1½  teaspoons dried oregano
1½   teaspoons dried basil
4      roasted red bell peppers, cut into 1-inch pieces
¼     cup dry white wine
3      tablespoons tomato paste
4     cans diced tomatoes, strained, reserving 1 cup of
        the juices
¼     teaspoon freshly ground black pepper
3     tablespoons granulated sugar

Nutritional information per serving (¼ cup):
Calories 55 (6% from fat) • carb. 11g • pro. 2g • fat 0g • sat. fat 0g
chol. 0mg • sod. 433mg • calc. 32mg • fiber 2g

1. Put the olive oil into a 4- to 6-quart saucepan/stockpot and
place over medium heat. Once the oil is hot and shimmers
across the pan, add the diced onion, carrots, and celery
with ½ teaspoon of salt. Stir occasionally until vegetables
are soft.
2. Add the eggplant, zucchini, squash and garlic and continue
to cook, stirring occasionally over the heat for about 10
minutes. All vegetables should be softened.
3. Once vegetables are soft, add the oregano, basil and prepared
roasted red peppers. Stir together to fully incorporate.
4. Add the wine and simmer until wine evaporates.
5. Once wine evaporates, add the tomato paste, canned
tomatoes with 1 cup of reserved juices, remaining ½ teaspoon
salt, pepper and sugar. Bring mixture to a boil and then
reduce the temperature to maintain a simmer.
6. Allow to simmer for 2 to 3 hours to allow all flavors to develop.
7. Taste and adjust seasoning according to preference.
Note: If a smoother sauce is preferred, blend with a hand
blender or blender.