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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From The Oregonian's FOODday section. Quick and easy to put together. I made it for a group of friends and they really enjoyed it. Ingredients:
1/2 cup onion, diced |
1/4 cup celery, diced |
1/4 cup carrot, diced |
2 tablespoons vegetable oil |
1 garlic clove, minced |
28 ounces canned tomatoes, chopped and undrained |
2 tablespoons tomato paste |
1 cup water |
1 tablespoon fresh basil, minced |
1 teaspoon granulated sugar |
4 ounces gorgonzola, crumbled |
Directions:
1. In a heavy pot saute the onion, celery and carrot in the oil until the onion is soft, about 7 minutes.
2. Stir in the garlic and saute briefly, about 30 seconds.
3. Add the tomatoes and their juices, tomato paste, water, basil and sugar. Bring to a simmer and cook until carrots are tender.
4. Remove from the heat, add the gorgonzola, cover and let sit for 3 minutes, stir to blend. Salt and pepper to taste.
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