- Level: Easy
- Total: 1 hr 25 min
- Active: 25 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 224
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 6 g
- Sugar
- 13 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 708 mg
- Level: Easy
- Total: 1 hr 25 min
- Active: 25 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 224
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 6 g
- Sugar
- 13 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 708 mg
Ingredients
Directions
- In a medium saucepan set over medium heat, add the carrots, olive oil, garlic and onions. Sweat until cooked through, 10 to 15 minutes. Add the oregano, tomatoes, basil and bay leaf. Simmer until the acidity diminishes, 1 hour.
- Puree the sauce or leave it chunky (if the vegetables are finely chopped and uniform in size). Season with salt and pepper, and use immediately or cool and reserve for a later use.
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