A rich and flavorful tomato sauce made from scratch, perfect for pasta or as a base for other dishes.
Dice the onion and bell pepper into small pieces.
Use a sharp knife to make dicing easier and more precise.
Heat the olive oil in a large pot over medium heat and sauté the onion and bell pepper until softened.
Stir frequently to prevent the vegetables from sticking or burning.
Add the minced garlic to the pot and cook for an additional minute until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Chop the tomatoes and add them to the pot along with the salt, sugar, oregano, basil, thyme, and bay leaf.
Crush the tomatoes slightly with the back of the spoon to release their juices.
Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Stir in the tomato paste and cook for an additional 10 minutes to thicken the sauce.
Adjust the thickness by adding a splash of water if needed.
Remove the bay leaf and blend the sauce for a smoother texture, if desired.
Blending is optional but creates a velvety consistency.
Serve the sauce over your favorite pasta or store it for later use.
Let the sauce cool completely before storing in the refrigerator or freezer.
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