6 medium tomatoes
1 tbsp extra virgin olive oil
2 cloves garlic
1 large stalk celery
1/2 cup carrots, strips or slices
2 tbsp shallots, chopped
Crush garlic, finely chop shallots (can substitute red onion), thinly sliced celery, sliced carrot.
Heat olive oil in pan at medium, then add garlic, shallots, carrots and celery. Cook until aromatic.
Chop tomatoes and add to pan. Add salt, pepper and herbs (suggestions: basil, rosemary, thyme, crushed red peppers) to taste.
Cook at med-low until tomatoes have broken up and sauce has reached desired consistency. Serve over pasta or chicken.
Number of Servings: 4Recipe submitted by SparkPeople user BESWEET.