Dark and Rich Sundried Tomato Sauce

1 1/2 tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
6 oz carrots, grated finely
1/2 zucchini, grated finely
1 red pepper, diced
1/2 tsp black pepper
1/4 tsp kosher salt
7 1/2 cups no-salt-added crushed tomatoes
1/2 tbsp turmeric
1 tsp unsweetened cocoa powder
2 tsp dried oregano
1 tbsp fresh thyme leaves
1 tbsp dried basil
3 oz sundried tomatoes
1 tbsp balsamic vinegar
2 tbsp lemon balm leaves, minced

In a large pot, heat the olive oil.
Add the onion and cook over medium heat until translucent.
Add the garlic and carrots and cook until the garlic is fragrant, then add the zucchini, red pepper, black pepper and salt and cook 2 minutes more.
Stir in the crushed tomatoes, then add the turmeric, cocoa, oregano, thyme and basil.
Cover and simmer for 40 minutes, then puree with an immersion blender or in a regular blender in batches.
Return to the pot, stir in the sundried tomatoes and simmer 15 minutes longer.
Stir in the balsamic vinegar and lemon balm and remove from the heat.

Serving Size: Makes 17 half-cup servings