| 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
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