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2 teaspoon Olive Oil
2 Carrots, Diced
2 small Zucchini, Diced
1 Onion, Chopped
2 Garlic Cloves, Minced
½ teaspoon Basil
½ teaspoon Oregano
¼ teaspoon Salt
¼ teaspoon Pepper
1 pinch Cayenne
1¾ pound Tomatoes
2 tablespoon Tomato Paste
In large skillet, heat oil over medium heat; cover and cook carrots, zucchini, onion, garlic, basil, oregano, salt, pepper and cayenne for 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,10 minutes or until thickened. Sauce can be cooled, covered and refrigerated for up to 3 days. Serve warm.
2 Carrots, Diced
2 small Zucchini, Diced
1 Onion, Chopped
2 Garlic Cloves, Minced
½ teaspoon Basil
½ teaspoon Oregano
¼ teaspoon Salt
¼ teaspoon Pepper
1 pinch Cayenne
1¾ pound Tomatoes
2 tablespoon Tomato Paste
In large skillet, heat oil over medium heat; cover and cook carrots, zucchini, onion, garlic, basil, oregano, salt, pepper and cayenne for 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,10 minutes or until thickened. Sauce can be cooled, covered and refrigerated for up to 3 days. Serve warm.
