Shredded carrots and peas add even more veggie goodness to tomato sauce. The extra veggies also give it fresh flavor and terrific texture.
- 1 28-ounce can crushed tomatoes
- 1 15-ounce jar tomato sauce
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 medium carrot, shredded
- 1 cup frozen peas
- 2 teaspoon olive oil
Blend together shredded carrot and tomato sauce. Set aside.2.
In a medium saucepan, sauté onions and garlic in olive oil over medium heat until soft and translucent.3.
Add crushed tomatoes, a third at a time, to saucepan and stir.4.
Add tomato sauce/carrot mixture and let simmer for 15-20 minutes, stirring often.5.
Five minutes before serving, stir in peas and remove from heat.6.
Serve over your favorite legume pasta.