3 tablespoons extra-virgin olive oil, divided
1 ½ cups diced onion
4 cloves garlic, minced
1 can (28 ounces) canned diced tomatoes, drained
1 can (8 ounces) canned, sliced carrots, drained and mashed roughly with a fork
2 tablespoons tomato paste
¼ cup chopped fresh basil or 4 teaspoons dried basil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
Salt and black pepper, to taste
- Heat 1 tablespoon of the oil in a large saucepan over medium heat. Cook the onions for 4 minutes or until translucent, stirring frequently. Stir in the garlic and cook for 15 seconds, stirring constantly.
- Stir in the tomatoes, carrots and tomato paste. Bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer for 30 minutes or until the onions are very tender. Remove from the heat.
- Stir in the basil and oregano and season with salt and pepper, if desired.
Courtesy of Del Monte