Recipe courtesy of Robert Irvine
Episode: The Ambush
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Total:
45 min
Active:
45 min
Yield:
16 to 20 servings (1 gallon)
Level:
Easy

Ingredients

Directions

Special equipment: an immersion blender

Combine the whole peeled tomatoes, extra-virgin olive oil, basil, carrot, oregano, onion and garlic in a large saucepan and pulse with an immersion blender. Bring the sauce to a simmer and stir in the diced tomatoes, tomato paste, salt and pepper. Simmer until the carrots are tender, 20 to 30 minutes.

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