2 Tablespoons extra virgin olive oil
2 large onions, chopped
2 large carrots, halved and thinly sliced
5 cloves garlic, minced
4 cups no-salt-added stewed tomatoes, drained
3 cups no-salt-added tomato sauce
4 ½ cups low-sodium vegetable broth
1 teaspoon salt
½ teaspoon pepper
2 Tablespoons dried basil
In a large heavy saucepan bring oil to medium heat. Sauté the onions, carrots for about 8 to 10 minutes or until tender. Make room in the center of the pan for the garlic; sauté for 1 minute.
Add the tomatoes, tomato sauce, vegetable broth, salt, pepper, and basil. Increase heat to high and bring to a boil. Reduce heat to low and simmer for about 10 minutes. Remove from heat and serve warm.
Note: If you cannot find no-salt-added or low-sodium products, omit the salt from this recipe to keep sodium at a reasonable level.