1 onion
4 cloves garlic
1 green bell pepper
1 red bell pepper
1 zucchini
6 tomatoes
1 bay leaf
pinch sea salt
dash black pepper
dash granulated sugar
Heat a large deep fry pan or stock pot with a low-medium heat and add in 1/4 cup extra virgin olive oil. Meanwhile, roughly chop 1 large onion and thinly slice 4 cloves garlic. After heating the olive oil for 5 minutes, add in the chopped onion and sliced garlic, mix with the olive oil so everything is well coated, mix every 1 to 2 minutes. Meanwhile, roughly chop 1 green and 1 red bell pepper. After 10 minutes and the onions are translucent, add in the chopped bell peppers, once again, mix together so all the vegetables are coated in the olive and mix every 1 to 2 minutes. Meanwhile, cut 1 zucchini into 1/2 inch (1.25 cm) thick rounds, then stack them up and cut into large cubes, finely grate 6 tomatoes to end up with 1 1/2 cups (340 grams) tomato sauce. After cooking the bell peppers for 10 minutes and they are tender, add in the cubed zucchini, mix together and cook for 5 minutes, then add in the tomato sauce and season generously with sea salt, black pepper and a kiss of granulated sugar, mix together, then add in 1 bay leaf and simmer for 10 to 15 minutes, or until the tomato sauce has really thickened up. Once the tomato sauce has thickened up, remove from the heat, transfer into a large serving dish and discard the bay leaf, serve warm or cold, enjoy!