1/4 cup granulated sugar *start with 2 tbsps, and go up depending on taste*
2 tsp dried oregano
In a skillet, heat olive oil over medium-high heat. Sautee garlic, onion, green pepper, zucchini and carrot. After 2-3 minutes, add in diced tomatoes and parsley. Next, add in crushed tomatoes, chicken stock, tomato paste, bay leaves, Parmesan, Romano, red pepper flakes, salt, pepper, sugar and oregano. Bring to low boil and then reduce heat and let simmer for about 1 hour. Using blender, puree to smooth consistency.
Recipe yields about 6 cups. Each 1/2 cup serving is 95 calories!