INGREDIENTS
1/2 cup
Basil, fresh leaves
1/2 cup
Carrot
1/2 cup
Celery
3
large cloves Garlic
2 tsp
Oregano, dried
6
Portobello mushroom caps
1 28 ounce can
Tomatoes
1/2 cup
Yellow onion
4
Zucchini, medium
1 tbsp
Tomato paste
1
Kosher salt
1
Pepper, Fresh ground
1/4 tsp
Red pepper
3 tbsp
Olive oil, extra virgin