Ingredients:
2 tablespoons extra-virgin olive oil
1 medium onion, minced
2 medium carrots, peeled and minced
2 cloves garlic, minced
One 28-oz. can whole tomatoes, with juice, broken into pieces
1 tablespoon dried basil
1-2 teaspoons dried oregano
1-2 teaspoons sugar
1/2 to 1 teaspoon red pepper flakes
Salt and ground black pepper to taste
Instructions:
Heat in a medium saucepan over medium heat the oil, onions, carrots and garlic. Cook, stirring, until softened, about 5 minutes. Stir in tomatoes, basil and oregano. Simmer, uncovered, until the sauce is thickened, about 10 minutes. Remove to a food processor and pulse until smooth. Return to the saucepan and stir in sugar, red pepper flakes, salt and pepper. Heat through, about 5 minutes.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
