1/4 cup + 1 tablespoon good quality olive oil, divided
1 cup chopped carrots
1 bell pepper, diced
1 28 oz can crushed tomatoes
2 tablespoons balsamic vinegar
3/4 cup whole basil leaves, loosely packed, divided
1/2 teaspoon smoked paprika
2 tablespoons dried oregano
1/2 teaspoon salt
Instructions
Preheat oven to 375°F. Chop carrots and bell pepper and arrange on parchment paper-lined baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 30 minutes, or until soft to fork, tossing once about halfway through.
While carrots and pepper are roasting, add canned tomatoes, balsamic vinegar, 1/4 cup basil leaves, smoked paprika, oregano and salt to high-powered blender.
When vegetables are evenly browned roasted, add to high powered blender. Blend on high until combined.
Transfer contents to medium-sized stock pot. Add remaining basil leaves and olive oil, stirring to combine. If a thinner consistency is desired, add about 1/4 cup water. Bring to boil, then reduce heat to a simmer. Serve immediately over pasta, spaghetti squash, zoodles, etc, or store in glass jar in refrigerator for use within 1 week or freeze for up to 3 months.