Average: 0 (0 votes)
Active time
30 minutes
Total time
1 hour
6 servings

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

  1. 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.
  2. 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.
  3. Stir in the basil and oregano and season with salt and pepper, if desired.


Courtesy of Del Monte

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