Ingredients:
1 90 ounce can Cento peeled San Marzano tomatoes
I medium green pepper, diced
2 large carrots, peeled and diced
1 lg yellow onion, diced
3-4 cloves of garlic, minced
Sweet basil, chopped
Italian parsley, chopped
Oregano, chopped
Salt
Pepper
olive oil
Directions:
Sauté onions, pepper, and carrot on medium high in olive oil, until softened. Add salt and pepper. Add minced garlic and stir for 1-2 mins. Add the can of tomatoes and seasonings and stir periodically until sauce comes to a bubble. Turn down to simmer and place lid on. Cook for 1-1 1/2 minutes, stirring occasionally. Use immersion blender to purée all vegetables within the gravy. Cook for 10-20 minutes more. Add meatballs and simmer in sauce.