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INGREDIENTS
1 (28 ounce) can crushed tomatoes
1/2 medium white onion, diced
2 medium carrots, peeled and finely diced
4 medium garlic cloves, crushed
1 tablespoon sugar
3 tablespoons extra virgin olive oil
2 tablespoons fresh basil, finely chopped
1/4 cup Italian parsley, finely chopped
1 teaspoon kosher salt
1 teaspoon black pepper
PREPARATION
Heat olive oil in a medium sauce pot over medium-high heat. Add carrots, onions, salt and pepper, and sauté until onions are translucent and carrots are softened. Add garlic and cook until garlic is lightly browned, about 2 minutes.
Turn heat up to high and pour crushed tomatoes into pan. Stir in basil. Bring to a simmer, stirring often. Stir in sugar and reduce heat to simmer, 5-7 minutes or until thickened.
Stir in parsley and continue to simmer for 5 minutes. Remove from heat to taste, and adjust salt as needed.
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