Pasta Sauce - Vegan

Mix celery green bell pepper red bell pepper yellow bell pepper carrot basil oregano thyme salt and black pepper together in a bowl until the vegetables are evenly coated in seasonings.

Heat olive oil in a skillet over medium-low heat. Cook and stir onion and garlic in hot oil until onion is soft and garlic is light golden brown 5 to 10 minutes. Add vegetable mixture to the skillet; cook and stir until hot 3 to 5 minutes. Remove skillet from heat.

Combine tomatoes and 1/4 cup red wine in a large pot over low heat. Cook stirring occasionally until the tomatoes begin to soften 15 to 20 minutes.

Pour tomato mixture into a blender with remaining 1/4 cup red wine and cornstarch to no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Return blended tomatoes to pot over medium-low heat. Stir vegetable mixture through tomato sauce; bring to a simmer and cook until thick about 1 hour.