Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Olive oil |
| 2 \N | Carrots, diced |
| 2 \N | Zucchine, small, diced |
| 1 \N | Onion, chopped |
| 2 \N | Garlic cloves, minced |
| ½ teaspoon | Basil, dried |
| ½ teaspoon | Oregano, dried |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 pinch | Hot pepper flakes |
| 1 can | Tomatoes, stewed (28 oz) |
| 2 tablespoons | Tomato paste |
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