Quick Chunky Tomato Sauce
2 teaspoons of olive oil
2 Carrots, diced
2 Zucchini, small, diced
1 Onion, chopped
2 Garlic cloves, minced
1/2 teaspoon of basil, dried
1/2 teaspoon of oregano, dried
1/4 teaspoon of salt
1/4 teaspoon of pepper
1 pinch of hot pepper flakes
one 28 ounce can of tomatoes, stewed (28 oz)
2 tablespoons of tomato paste
In large skillet, heat oil over medium heat; cover and cook carrots, zucchini, onion, garlic, basil, oregano, salt, pepper, 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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