Add chopped tomatoes and and tomato paste, plus a little water if tomatoes seem too dry. Cook, covered, over medium low heat until tomatoes have dissolved. Add basil; season with salt and pepper.
Once sauce has come together, remove from heat. Set side.
Zucchini and rice stuffed peppers
Prepare rice according to package directions.
Saute zucchini in olive oil until lightly browned.
Add prepared rice, pine nuts and basil to zucchini; toss. Season with salt and pepper. Add a little water if it looks too dry.
Stuff peppers with rice mixture and cover with tomato sauce. Place in a deep baking dish and add about 1/4 inch of water to the bottom of the dish. Cover and bake at 400 degrees until peppers are soft, about 25 minutes. Serve warm or at room temperature.