Preparation:
1. In 5-quart Dutch oven or sauce pot, ( I use my crock pot and cook all night while I am tossing and turning, trying to figure out what other recipes I can make freezable :o) heat olive oil over medium heat until hot. Add carrots and onion and cook, about 20 minutes, until vegetables are very tender and golden, stirring occasionally. Add garlic; cook 2 minutes, stirring. 2. Meanwhile, place tomatoes with their puree in large bowl. With hands or slotted spoon, crush tomatoes well.
3. Add tomatoes with their puree, bay leaf, salt, and pepper to Dutch oven; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes, or cook on low all night in crock pot. Uncover Dutch oven and simmer sauce 20 minutes longer, stirring occasionally. Discard bay leaf.
Work Time: 0:30 Total Time: 1:30 |
