Chunky Marinara Sauce

Heat balsamic vinegar in a large saucepan over medium heat until shimmering.

Add diced red onion and celery to the pan and sauté, stirring occasionally, until softened and the onion becomes translucent.

Stir in minced garlic and cook for 1 minute until fragrant.

Add diced zucchini and mushrooms to the pan and cook, stirring occasionally, until they begin to release their moisture.

Stir in tomato paste and cook for 1-2 minutes to caramelize slightly and deepen the flavor.

Pour in the diced tomatoes and tomato juice, stirring well to combine all ingredients.

Add chopped fresh basil and oregano, then stir to distribute the herbs evenly throughout the sauce.

Bring the sauce to a simmer over medium heat, then reduce heat to low and simmer gently, stirring occasionally, until the vegetables are tender and flavors have melded.

Taste and adjust seasoning as needed, then serve warm over pasta or use as desired.