vegan - tomato-basil sauce

[Guest guest]

Tomato-Basil Sauce

{Salsa di Pomodoro}

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Yield: 3 cups.

 

[To be served over pasta of choice.]

 

This sauce can be doubled and can be frozen for up to 2 months. If doubling,

increase cooking time to 45 minutes.

 

1 & 1/2 tablespoons oil

1/3 cup minced red onion

1/3 cup finely minced peeled carrot

2 teaspoons minced garlic

1 28-ounce can diced tomatoes with tomato puree, undrained

1/4 teaspoon grated nutmeg

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon sugar

2 teaspoons dried basil

 

 

1) In a 12-inch nonstick skillet, heat oil over low heat; add onion

and carrot, and cook, stirring constantly, until soft but not brown,

about 4 minutes.

2) Add garlic and continue to cook for an additional minute.

3) Stir in tomatoes, nutmeg, salt, pepper, sugar, and basil. Turn heat

to high and bring to a boil.

4) Reduce heat to medium and cook, stirring frequently, until slightly

thickened, about 20 minutes.

7) Remove from heat, cover pan, and let sauce rest for at least 1 hour

before using. (Not really necessary, however.)