RED PEPPER JELLY & VEG MARINARA PASTA

In a medium pot, warm up the olive oil and add the shallots, zucchini, red peppers, onions and garlic, while stirring often. Tip: garlic burns easily. Add it at the end, once the veggies begin 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 on the stove with the veggies, garlic and shallots & stir. Add the agave or honey, red pepper jelly, sea salt, black 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. It will thicken nicely; and the jelly helps achieve this! Pour the finished sauce over your favorite pasta. Tips 💡 before adding the sauce, i toss the cooked pasta with a bit of olive oil to keep it from clumping together. Enjoy with a glass of wine or green juice!