| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 6 | Servings | ||
INGREDIENTS
| 2 | ts | Olive oil |
| 2 | Carrots, diced | |
| 2 | Zucchine, small, diced | |
| 1 | Onion, chopped | |
| 2 | Garlic cloves, minced | |
| 1/2 | ts | Basil, dried |
| 1/2 | ts | Oregano, dried |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | pn | Hot pepper flakes |
| 1 | cn | Tomatoes, stewed (28 oz) |
| 2 | tb | Tomato paste |
INSTRUCTIONS
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
A Message from our Provider:
“Bibles that are falling apart are usually owned by people who aren’t.”