Shared by shareholder Lauren Simpson
2-3 TBSP olive oil 2 cloves garlic, minced
1/2 medium yellow onion, finely chopped 1 carrot finely chopped
2 cups finely chopped mushrooms 1 small bell pepper, finely chopped
2 lbs. tomatoes, peeled, and chopped 2 TBSP basil
salt and freshly ground pepper to taste
- Heat the oil in a dutch oven over medium heat. Add the garlic and onion and cook for 4 to 5 minutes, then add the carrot, mushrooms, and bell pepper, and cook until the vegetables are tender; about 10 minutes more.
- Increase the heat to high. Add the peeled tomatoes and their juice, the basil, and the salt and black pepper to taste. Bring to a simmering boil; then reduce the heat to medium and cook, uncovered, until thickened; about 15 minutes. Taste and adjust seasoning as desired.
Serve over your favorite pasta. Serves 4
*To peel tomatoes: Drop ripe tomatoes in boiling water for 30 seconds to 1 minute, then plunge in ice water until cool. The skin peels right off.