“from the New York Time's "Recipes for Health" - http://www.nytimes.com/2010/11/10/health/nutrition/10recipehealth.html?_r=1&ref=nutrition”
READY IN:
55mins
SERVES:
8
YIELD:
2 1/4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil over medium heat in a large, wide nonstick skillet or saucepan. Add the carrots. Cook, stirring, until tender, five to eight minutes.
  2. Add the garlic. Cook, stirring, for 30 seconds to a minute until the garlic begins to smell fragrant.
  3. Add the tomatoes and their juice, the sugar, basil sprig, salt, tomato paste and oregano. Stir, and turn up the heat.
  4. When the tomatoes begin to bubble, lower the heat to medium, and cook, stirring often, until thick and fragrant, 20 to 25 minutes.
  5. Remove the basil sprig, and wipe any sauce adhering to it back into the pan. Taste and adjust seasonings.

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