| 1 | tablespoon olive or vegetable oil |
| 1 | medium onion, chopped (1/2 cup) |
| 1/4 | cup finely chopped carrot |
| 2 | cloves garlic, finely chopped |
| 1 | can (28 oz) Muir Glen® organic crushed tomatoes with basil, undrained |
| 1 | tablespoon chopped fresh Italian (flat-leaf) parsley |
| 1/2 | teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried oregano leaves |
| 1/4 | teaspoon coarse (kosher or sea) salt |
| 1/4 | teaspoon pepper |
| 1. | In 3-quart saucepan, heat oil over medium heat. Add onion, carrot and garlic; cook about 5 minutes, stirring occasionally, until tender. Stir in remaining ingredients. |
| 2. | Heat to boiling. Reduce heat; cover and simmer 15 minutes. |
| 3. | Serve over cooked pasta as desired. |
| No change. |
|
| This sauce is great to have on hand for quick meals. Ladle the cooked sauce into freezer containers, and keep in your freezer up to a month. Just thaw in the refrigerator or microwave, then use in your favorite recipe. |
Nutrition Information:
60 ( 20); 2 1/2g ( 0g, 0g); 0mg; 270mg; 8g ( 2g, 4g); 1g 15%; 10%; 6%; 8% 0 ; 1 ; 1/2 1/2