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Makes ~ 6 cups

 

2 Tbsp olive oil                                  

1 lg onion, diced                                 

1 lg carrot, shredded                         

4 lg ripe tomatos, peeled & diced       

1/2 c lightly-packed fresh basil, chopped, or 2 tsp dry

3/4 tsp sugar

1/8 tsp white pepper

14½ oz chicken broth

salt to taste

 

1)  Heat oil in 3 quart pan.  Add onion & carrot; cook, stirring often, until onion is soft.

2)  Stir in tomatoes, basil, sugar, & pepper.

3)  Bring to just a boil, stirring to prevent sticking, then cover, reduce heat to low, and simmer 10 – 15 min.

4)  Add broth, heat thoroughly, season to taste.

 

 

 

Added by: Leslie Calhoun on 6/17/2010 1:17pm


Featured product(s): Tomatoes,