Step 1

Place a large saucepan over medium heat and heat up the oil. Once the oil is hot, add the onions, garlic powder, salt, and Italian seasoning. Saute for about 4 minutes or until onions are translucent.

Step 2

Add zucchini, carrots, bell pepper, and spinach to the pot. Saute the veggies until they are softened, about 5 minutes.

Step 3

Add the tomatoes, tomato paste, bay leaves, and stock to the pot. Stir until combined and cover. Once sauce starts to boil, lower heat to a simmer and cook UNCOVERED for 15 minutes.

Step 4

Once done cooking, remove bay leaves.  Use an immersion blender to puree the sauce to preferred consistency. If you can, use a regular blender to blend this sauce in batches, but transfer it carefully as it will be hot!

Step 5

Taste and add extra salt or garlic powder if desired.

Step 6

Serve over your favorite pasta or spiralized veggie. Enjoy as is or add cooked ground meat or meatballs.

Step 7

Allow leftover sauce to completely cool before transferring it to an air-tight container. Store in fridge for up to 6 days or freeze to have on hand for months to come.