Heat a large deep fry pan or stock pot with a low-medium heat and add in ¼ cup extra virgin olive oil

Meanwhile, roughly chop 1 large onion and thinly slice 4 cloves garlic

After heating the olive oil for 5 minutes, add in the chopped onion and sliced garlic, mix with the olive oil so everything is well coated, mix every 1 to 2 minutes

Meanwhile, roughly chop 1 green and 1 red bell pepper

After 10 minutes and the onions are translucent, add in the chopped bell peppers, once again, mix together so all the vegetables are coated in the olive and mix every 1 to 2 minutes

Meanwhile, cut 1 zucchini into ½ inch (1.25 cm) thick rounds, then stack them up and cut into large cubes, finely grate 6 tomatoes to end up with 1 ½ cups (340 grams) tomato sauce

After cooking the bell peppers for 10 minutes and they are tender, add in the cubed zucchini, mix together and cook for 5 minutes, then add in the tomato sauce and season generously with sea salt, black pepper and a kiss of granulated sugar, mix together, then add in 1 bay leaf and simmer for 10 to 15 minutes, or until the tomato sauce has really thickend up

Once the tomato sauce has thickend up, remove from the heat, transfer into a large serving dish and discard the bay leaf, serve warm or cold, enjoy!