Categories: Sauces 
      Yield: 6 servings 
  
      2 ts Olive oil 
      2    Carrots, diced 
      2    Zucchine, small, diced 
      1    Onion, chopped 
      2    Garlic cloves, minced 
    1/2 ts Basil, dried 
    1/2 ts Oregano, dried 
    1/4 ts Salt 
    1/4 ts Pepper 
      1 pn Hot pepper flakes 
      1 cn Tomatoes, stewed (28 oz) 
      2 tb Tomato paste 
  
  In large skillet, heat oil over medium heat; cover and cook carrots, 
  zucchini, onion, garlic, basil, oregano, salt, peper, and hot pepper flakes 
  for about 5 minutes, or until carrots are tender-crisp, stirring 
  occasionally. In bowl, mash tomatoes with potato masher; stir into pan 
  along 
  with tomato paste, Increase heat to high; boil, uncovered, for about 10 
  minutes or until thickened. Sauce can be cooled, covered and refrigerated 
  for 
  up to 3 days. Serve warm. Makes about 5 cups, or 6 servings