1 can Italian style tomatoes (2 lb. 3 oz.)
1 lg. onion, diced (1 c.)
1 lg. carrot, diced
2 sm. cloves garlic, minced
1/4 c. olive oil
1/2 tsp. salt
Pinch crushed red pepper flakes
1 tsp. leaf basil, crumbled
1/4 c. chopped parsley

1. Combine tomatoes, onion and carrot in a medium size saucepan. Bring to boil, breaking up tomatoes with a spoon, lower heat, simmer sauce for 15 minutes. Puree mixture, small amount at a time in an electric blender.

2. Saute garlic in oil in large saucepan for 1 minute. Stir in pureed tomato mixture, salt, pepper flakes and basil. Cook 5 minutes. Stir in parsley just before serving. Makes enough for 1 pound of cooked pasta.