This vegetable packed tomato sauce is great for spaghetti, lasagna, baked ziti, or chicken parmigiana.
In a large heavy bottomed stew or casserole pot, heat the olive oil over medium-high heat. Once the oil is shimmering, add the onions and garlic. Sauté until translucent, about 10 minutes.
Add the rest of the fresh vegetables. Season with salt and pepper flakes. Sauté until soft, about 10 minutes.
Add the tomatoes and bay leaves. Bring to a low simmer. Cover and simmer for about 1 hour.
Remove and discard the bay leaves. Check seasoning. If you like a smooth sauce, cool and puree with an immersion blender or in batches in a regular blender or food processor.