Red Pepper Jelly + Tomato Marinara Pasta

In a medium pot, warm up the olive oil and add the shallots, zucchini, roasted red peppers, onions and garlic, while stirring often. Tip: garlic burns easily. Add it towards the end, when the veggies are starting to soften. In a medium bowl, add your tomatoes and use a potato masher or wooden spoon to break them up and extract those good juices. Add them to the pot you have on the stove with the veggies, garlic and shallots & stir. Add the agave or honey, red pepper jelly, sea salt, pepper, and oregano. Add the tomato paste and stir well. Reduce heat to a simmer, cover the pot, and let it sit on the stove for about ~40 mins, stirring often. If you’re not dairy-free, you could add some fresh, grated parmesan. Pour over the cooked pasta of your choice!