Quick chunky tomato sauce

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

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