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September 12, 2019
2 tablespoons canola oil1/2 pound carrots, peeled and finely diced 1/4 inch dice or smaller, or finely chopped in a food processor fitted with a steel blade 1 1/2 cups2 garlic cloves, minced2 pounds tomatoes, seeded and chopped (I used the black plums from my garden) or 1 (28-ounce) can chopped tomatoes, with juice1/8 teaspoon sugar1-2 sprigs of fresh basil.Salt to taste1 tablespoon tomato paste (if using canned tomatoes; I eliminated it for the fresh)
Saute the carrots in oil until softened, then add the garlic and cook until fragrant. Do not brown. Add tomatoes; flaxseed meal; sugar salt basil and and simmer until thick, about thirty minutes. Yum.
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