Hidden Veggie Pasta Sauce

Preheat oven to 400°F and line a sheet pan with unbleached parchment paper.
Cut the vegetables into 1-inch by 1-inch pieces and arrange them in one layer on a large sheet pan with the garlic in the center (if using garlic head cut a half inch from the pointed head). Drizzle the veggies in avocado oil paying extra attention to the garlic.
*If using Roma tomatoes add these in now with the rest of the veggies.
2 medium zucchini,3 medium carrots,1 yellow onion,1 red bell pepper,2 medium sweet potatoes,5 tsp of minced garlic,2 tbsp avocado oil
Place sheet pan in the oven for 60 minutes or until veggies are very tender. At 30 minute mark gently toss using a spatula and return the pan to the oven to finish baking.
After baking, place all veggies in a dutch oven or large pot (if you did not add in tomatoes earlier add in crushed tomatoes now). Using an immersion blender puree the vegetables into a paste until there is no more chunks.
28 oz can of crushed tomatoes
Add in all the seasonings and let the sauce simmer for 5-10 minutes. Enjoy!
*If your sauce is too thick add in a 1/2 cup of water at a time until desired consistency.
2 tsp garlic powder,1 tsp oregano,4 basil leaves,2 tsp salt,1/2 tsp pepper