Roughly chop ½ small onion, a small carrot, a single stick of celery and two roasted peppers. Then, in a saucepan over medium heat, add 2 tbsp of oil and add the onions, carrots, celery, and roasted pepper. Stir to combine.
To infuse a nice flavor into the sauce, I decided to use a splash of red wine. This is optional but highly recommended. Stir to combine.
Add 1 ½ can of tomatoes. In this recipe, I used 1 can of whole tomatoes and ½ chopped tomatoes. However, you can use just one type.
Next, add ½ cup of water, and add spices. I'm using 1 tablespoon of Italian seasoning, 1/2 teaspoon of oregano, 1 teaspoon of garlic powder, salt and pepper to taste. Stir, and let it cook for about 15 minutes over medium-low heat. Adding water if needed.
Place the immersion blender into the middle of the cooking pot. Submerge the immersion blender below the surface moving around, and up and down, to blend the ingredients for 45-60 seconds or until desired consistency is reached. Continue cooking for an extra 20 minutes.