Italian Tomato Sauce

Each serving is 1/2 cup. 1 Starch Exchange. This came from Diabetes Forecast. I have not tried this, just posting for future use.

• Ready In: 45 mins
• Serves: 5
• Yields: 2 1/2 cups

Ingredients

• 1 1⁄2 tablespoons olive oil
• 1  medium onion, chopped
• 2  garlic cloves, minced
• 1  medium carrot, peeled and diced
• 1⁄2 cup  minced fresh flat leaf parsley
• 28  ounces  whole tomatoes with the  juice
•  kosher salt
•  fresh ground black pepper, to taste
• 1  pinch sugar
• 3  tablespoons  minced fresh basil
•  cooked pasta

Directions

1. Heat the oil in a large skillet over medium-low heat. Add the onion, garlic, and carrot, and saute them very gently for 10-12 minutes, or until soft.
2. Add the parsley to the sauteed vegetables, and continue to cook for 2 more minutes. Add the tomatoes with the juice to a large bowl. Using your hands, crush the tomatoes coarsely.
3. Add the tomatoes to the skillet, and raise the heat to medium-high. Cook until the liquid evaporates, about 20 minutes, and the sauce looks thick. Season with salt, pepper, and a pinch of sugar. Add in the basil, and cook for 1 minute.
4. Serve over cooked pasta.