Servings:
4
Chef notes
Shredded carrots and peas add even more veggie goodness to tomato sauce. The extra veggies also give it fresh flavor and terrific texture.
Ingredients
- 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
Preparation
1.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.