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

1. 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.

1. 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.