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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Each serving is 1/2 cup. 1 Starch Exchange. This came from Diabetes Forecast. I have not tried this, just posting for future use. Ingredients:
1 1/2 tablespoons olive oil |
1 medium onion, chopped |
2 garlic cloves, minced |
1 medium carrot, peeled and diced |
1/2 cup minced fresh flat leaf parsley |
28 ounces whole tomatoes with the juice |
kosher salt |
fresh ground black pepper, to taste |
1 pinch sugar |
3 tablespoons minced fresh basil |
cooked pasta |
Directions:
1. Heat the oil in a large skillet over medium-low heat. Add the onion, garlic, and carrot, and saute them very gently for 10-12 minutes, or until soft.
2. Add the parsley to the sauteed vegetables, and continue to cook for 2 more minutes. Add the tomatoes with the juice to a large bowl. Using your hands, crush the tomatoes coarsely.
3. Add the tomatoes to the skillet, and raise the heat to medium-high. Cook until the liquid evaporates, about 20 minutes, and the sauce looks thick. Season with salt, pepper, and a pinch of sugar. Add in the basil, and cook for 1 minute.
4. Serve over cooked pasta.
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