homemade vegan pasta sauce

Ingredients:
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 carrot, grated
1 bell pepper, diced
1 can (28 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and pepper to taste
Pinch of red pepper flakes (optional)
Fresh basil leaves for garnish (optional)
Instructions:
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.
Add the grated carrot and diced bell pepper to the saucepan, and cook for another 5 minutes until they begin to soften.
Stir in the crushed tomatoes and tomato paste, and mix well to combine.
Add the dried oregano, basil, thyme, salt, pepper, and red pepper flakes (if using). Stir to incorporate the spices evenly into the sauce.
Reduce the heat to low, cover the saucepan, and let the sauce simmer for about 20-30 minutes, stirring occasionally, to allow the flavors to meld together and the sauce to thicken.
Taste the sauce and adjust the seasoning if necessary.
Once the sauce has reached your desired consistency, remove it from the heat.