3 tbsp. olive oil
1 tsp. sunflower oil
2 c. chopped onions
1 1/2 c. thinly sliced carrots
1 tsp. minced fresh garlic
1 (28 oz.) can whole tomatoes, undrained and crushed
2 tbsp. chopped fresh basil or 1 tbsp. dried basil
1/4 tsp. each salt and pepper
Hot cooked pasta

In large saucepan in hot oil, saute onions, carrots and garlic over low heat until very tender. Stir in remaining ingredients except pasta. Simmer, covered, over low heat for 20 minutes.

Pour sauce in food processor or blender and puree to a creamy consistency. Return sauce to pan and simmer an additional 10 minutes. If a thinner sauce is desired, add 1/4 cup water. Serve over pasta. Makes 4 cups sauce.