Ingredients
| 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 |
Preparation Directions
| 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. |
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| 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. |
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