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Heat a Dutch oven to medium heat, then add the olive oil into the pot.
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Add the chopped peppers, onions, zucchini and carrots. Cook for 4-5 minutes, until the onions become translucent and the rest of the veggies begin to soften.
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Add the chopped garlic, then cook for 1 minute.
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Pour in the crushed tomatoes.
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Add the salt, pepper, agave, oregano, thyme and dried Italian seasoning. Stir the mixture together.
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Lower the heat, then cook the marinara sauce on low for 1 1/2 hours, stirring occasionally. When the sauce is done, remove the thyme sprigs, check for seasoning, and adjust salt/sugar as needed. Add the chopped basil, stir, and turn the heat off.
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Use the sauce in your favorite recipe, or store in the freezer for future use.