Chunky Tomato Sauce

1. Add San Marzano tomatoes with their juice to a blender and puree.

2. Heat olive oil in a stockpot over medium heat. Add bell peppers and carrots. Cook for 3-4 minutes.

3. Add onions to the pot and cook for 3-4 minutes.

4. Add garlic and cook for 2-3 minutes.

5. Add pureed tomatoes with their juices, crushed tomatoes, tomato sauce, water, bay leaf, wine, sugar and Italian seasoning. Bring to a boil.

6. Season to taste with salt and freshly ground black pepper. Best to go light on the salt now and add more later if needed.

7. Reduce heat and simmer until slightly thickened, approximately 45-60 minutes. Stir and taste. Add more salt if needed.

8. Simmer longer to desired thickness, if needed.

9. Remove bay leaf before serving.

For extra chunky sauce, add a 16-ounce can of drained diced tomatoes with the other tomatoes in step #5.