Steps
- Heat ¼ cup of extra-virgin olive oil in a large frying pan over medium heat. Cook 1 finely chopped onion and 4 minced garlic cloves for about 10 minutes, until soft.
- Add 1 diced green bell pepper and 1 diced red bell pepper and cook for 10 minutes, until tender. Add 1 diced zucchini and cook for 5 minutes.
- Halve 6 tomatoes and grate them, discarding the skins. Stir the pulp into the pan with 1 bay leaf, 1 pinch of sugar, salt, and black pepper.
- Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens. Remove the bay leaf.