2 Tablespoons extra virgin olive oil
1 / 2 Pound carrots, peeled and finely diced (1/4 inch cubes or smaller), or finely chopped in a food processor fitted with a steel blade (1 1/2 cups)
2 Garlic cloves, chopped
2 Pounds tomatoes, seeded and grated or peeled, cored and chopped; or 1 (28-ounce) can chopped tomatoes with juice
1 / 8 Teaspoon sugar
1 Sprig fresh basil if available
Salt to taste
1 TBSP tomato paste
1 / 2 Teaspoon dried oregano (optional)
1. Heat the oil over medium heat in a large, large nonstick skillet or pot. Add the Karotten.Kochen, stir until tender, five to eight minutes. you add, the Knoblauch.Kochen stir for 30 seconds to one minute, add the tomatoes and their juice, sugar, Sprig basil, salt, tomato paste and oregano to fragrant garlic smell starts..Stir and bring the heat. If the tomatoes begin to bubble, reduce the heat to medium and cooking, stir until thick and fragrant, 20-25 minutes.Remove the sprig of Basil and wipe sauce, compliance with it back into the pan.Taste, and fit spices.
Variation: Replace 1 teaspoon fresh thyme leaves or 1 / 2 teaspoon dried thyme for the Basil.
Yield: 2 1/4 cups (about eight servings).
Preparation ahead:The sauce adhere for four to five days in the refrigerator, and freezes well.
Nutritional information per serving(pro rounded 1/4 cup): 65 calories; 4 grams fat; 1 G saturated fat; 08 Grams carbohydrates; G cholesterol; 27 mg sodium, 2 grams of fiber (includes not salt added during preparation); 1 gram protein
Martha rose Shulman can Martha rose shulman.com werden.Ihr reached latest book "the very best of recipes for health," was recently by Rodale books published.
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