Put all ingredients into a blender or food processor and pulse until everything is somewhere between chopped and pureed. You don’t want this totally pureed into soup, but you also don’t want large chunks.
Once done, pour into a pot, bring to a simmer, and cook for about 20 minutes.
You can also turn heat to low and continue cooking for about an hour to get a really rich tasting sauce. Watch it so it doesn’t cook off too much liquid. If it does, add some veggie broth or water to thin it out.
I don’t suggest jarred or canned tomatoes here since the combination of fresh tomatoes and tomato paste gives it the unique flavor it has.
This makes about 4 1/2 cups. Serving size is 1/2 cup.
Tips to prep ahead:
Make this ahead of time and freeze for a grab and reheat option.