Ingredients
1 tablespoon olive oil1 medium onion, chopped10 fresh baby carrots, diced3 garlic cloves, minced2 cans (14-1/2 ounces each) diced tomatoes, undrained1 can (14-1/2 ounces) chicken broth1 can (6 ounces) tomato paste1 teaspoon dried oregano1 teaspoon dried basil1/2 teaspoon saltHot cooked pasta
Preparation
In a large saucepan, heat oil over medium heat. Add onion and carrots; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer.
Add tomatoes, broth, tomato paste and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until carrots are tender, 45-50 minutes, stirring occasionally. Serve with pasta.
