In large skillet, heat oil over medium heat; cover and cook carrots, zucchini, onion, garlic, basil, oregano, salt, peper, and hot pepper flakes for about 5 minutes, or until carrots are tender-crisp, stirring occasionally. In bowl, mash tomatoes with potato masher; stir into pan along with tomato paste, Increase heat to high; boil, uncovered, for about 10 minutes or until thickened. Sauce can be cooled, covered and refrigerated for up to 3 days. Serve warm. Makes about 5 cups, or 6 servings