Prep Time: 10 minutes
Cook Time: 20 minutes
Yields approximately 3 1/2 cups
Serving Size: 1/2 cup
- 2 tbsp olive oil
- 1 shallot, chopped
- 1 cup of baby-cut carrots, finely chopped
- 1 cup of squash, sliced
- 3 garlic cloves
- 1 14-oz. can stewed tomatoes
- 14 oz. fresh tomatoes, halved (I used baby heirlooms)
- 2 tbsp fresh basil, chopped
- 1 tsp. dried oregano
- 1 tsp sugar
- Salt & Pepper to taste
Heat olive oil in a medium saucepan. Add chopped shallot, carrots and garlic, stirring till fragrant, 3 to 5 minutes.
Add tomatoes, basil, oregano and squash. Simmer for 10 minutes, stirring occasionally. Carefully transfer to a blender and process until smooth. Return mixture to saucepan and add optional ingredients. Heat for an additional 3 to 5 minutes.
Use as a base sauce for the Basil Rosemary Pizza Crust or toss it with cooked pasta!