2 to 3 tablespoons olive oil
2 cloves garlic, minced
1/2 medium onion, finely chopped
1 cup finely chopped carrot
2 cups finely chopped mushrooms
1 small red bell pepper, finely chopped
2 pounds tomatoes, peeled, seeded, chopped
2 tablespoons basil
salt and freshly ground black pepper
Heat the oil in a large, wide skillet 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 tomatoes and their juices, basil, and salt and black pepper to taste. Bring to a simmer; reduce heat to medium and cook, uncovered, until thickened, about 15 minutes. Serve over pasta.
Serves 4.
From “AARP,” September & October 2008.