Chunky and Fresh Pasta Sauce

I am using the word "sauce" loosely here because this is more like a chunky veggie medley served over any kind of pasta you want.
To be honest, I am not sure this is a recipe so much as a loose guide on how to avoid using jar pasta sauce.  There are some great brands out there, but nothing will ever taste as fresh as homemade. If you really have to use jar pasta sauce, turn that jar around and read the ingredients.  If sugar is anywhere on there, ditch it.

Ingredients:
Makes 2 servings
1 can of diced tomatoes (I like Muir Glen Organic Fire Roasted)
1/4 pepper, diced
3 large mushrooms, diced
1 half onion, diced
1 garlic clove, diced into large pieces
2 Tbsps. extra virgin olive oil
1/4 cup water or vegetable broth
2 tsp. Italian seasoning
1 tsp. chili pepper flakes
Salt and pepper to taste
1 Tbsp. fresh basil cut rough chopped

1. Heat EVOO in a large saucepan and add garlic.  Toast garlic until a light golden brown and then discard.  Add onions and sauté until translucent. 
2. Add pepper, mushrooms and sauté for another 3 to 4 minutes.
3. Add can of diced tomatoes and water or broth and bring to a boil.  Lower to a simmer and add in seasoning, pepper flakes, salt and pepper.  Cover and simmer for 5 minutes.
4. Stir in basil just before serving.

You really can add just about any vegetables you like.  You can even add some ground meat to it with the onions for an all in one meat sauce. 
I usually make this and top with Sagi meatballs with zucchini noodles as a base.  It's very satisfying but doesn't leave you feeling stuffed (the way a lot of pasta dishes leave you feeling).

Best of all, this meal is 21 day Fix approved!  2 greens and 1 red if you serve it the way I do with meatballs (5 meatballs).
Want to learn more about 21 Day Fix?  Click on the image below!