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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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âThis thick, hearty sauce satisfies my pasta-loving husband much more than store-bought kind. For a change of pace, I add ground beef or Italian sausage. It's also good with black olives, mushrooms and green peppers.â âJennifer Stephens, Pearland, Texas Ingredients:
1 medium onion, chopped |
10 fresh baby carrots, diced |
1 tablespoon olive oil |
3 garlic cloves, minced |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
1 can (14-1/2 ounces) chicken broth |
1 can (6 ounces) tomato paste |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1/2 teaspoon salt |
hot cooked pasta |
Directions:
1. In a large saucepan, saute onion and carrots in oil until tender. Add garlic; cook 1 minute longer.
2. Add the tomatoes, broth, tomato paste and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until carrots are tender, stirring occasionally. Serve with pasta. Yield: 5 servings.
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