4 lg. carrots, shredded

1/2 c. chopped parsley

3 tbsp. sugar

2 tsp. salt (or more if desired)

3/4 tsp. pepper

Simmer 30 minutes until thickened (uncovered). Makes 16 cups. When used, add 1 teaspoon basil or oregano to 2 cups or more. This is a great basis for many dishes. It's so much easier than canning! I put it into Ziplock freezer bags.