|In a large saucepan, sauté onion and carrots in oil until tender. Add garlic, sauté 1 minute longer|
Add the tomatoes, broth, tomato paste and seasonings. Bring to a boil.
Reduce heat, simmer, uncovered for 45-50 minutes, or until carrots are tender, stirring occasionally.
Serve with pasta.
|-||1 onion, chopped (medium)|
|-||10 Fresh Baby Carrots, Diced|
|-||1 tablespoon olive oil|
|-||3 cloves garlic, minced|
|-||2 cans each) diced tomatoes, undrained (14 1/2 ounce cans)|
|-||1 can chicken broth (14 1/2 ounce can)|
|-||1 can tomato paste (6 oz. can)|
|-||1 teaspoon dried oregano|
|-||1 teaspoon dried basil|
|-||1/2 teaspoon Salt|