Ingredients
3 large carrots, finely chopped2 large onions, chopped6 garlic cloves, minced1/3 cup olive oil15 medium tomatoes (about 6 pounds), peeled and chopped1/3 cup chopped fresh basil or 2 tablespoons dried basil3 tablespoons chopped fresh oregano or 1 tablespoon dried oregano1-1/2 teaspoons salt1/4 teaspoon pepper7 cups cooked penne or bow tie pasta
Preparation
In a Dutch oven, saute the carrots, onions and garlic in oil until tender. Add tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until thickened and reduced by half, stirring occasionally. Serve with pasta.
