Vegetable Pasta Sauce

I love making this and I don't generally use a recipe. Rather, it's kinda "what vegetables do I have in the house?" and then for every cup or so of vegetables I add one can of either crushed tomatoes or tomato sauce. Here's how I made it today. 

Ingredients:

2 tbsp oil

2 large bell peppers, diced (about 2 cups)

3 large celery stalks, diced (about 2 cups)

1 large onion, diced (about 1 cup)

3 medium zucchini, diced (about 3 cups)

5 15-oz cans of crushed tomatoes and/or tomato sauce

1 cup shredded carrots

1 tbsp Italian seasoning

1 tsp dried oregano

1 tsp salt

1 tsp black pepper

1 tsp crushed red pepper flakes (optional)

1 cup shredded Parmesan or other hard Italian cheese, plus more to garnish

Directions:

1. Heat a large pot or Dutch overn over medium high heat. Add oil.  

2. Working in 2-3 batches, saute the peppers, celery, and onions for 3-5 minutes. Add zucchini and saute for another 3-5 minutes until vegetables are crisp-tender. 

3. Stir in the tomatoes/tomato sauce and remaining ingredients (through Parmesan). Bring to a simmer, then turn heat down to medium to medium-low to barely maintain the simmer. Simmer sauce for 15 minutes. 

Serve warm over pasta, rice, cabbage, whatever you want. I eat it straight from the pot. 

Add-ins: 

You could also mix in lean hamburger or turkey or pork, ground, browned, and crumbled. I've added bacon sometimes. I often add kalamata olives. Seasoning-wise you could omit the crushed red pepper or increase it, or add other peppers (fresh or spices). Basil would be nice. 

Update 9/21/2020: Other seasoning approaches: 

• Curry powder, paprika, thyme, which is a play on my schaschlik sauce. 
• The full bore schaschlik sauce (based on Kraft Original Recipe barbecue sauce rather than plain tomatoes/tomato sauce)
• Plain barbecue sauce, any variety
• Southwestern style, adding in tomatoes with chilies (e.g. Rotel) or even salsa