2 ts Olive oil
2    Carrots, diced
2    Zucchine, small, diced
1    Onion, chopped
2    Garlic cloves, minced
1/2 ts Basil, dried
1/2 ts Oregano, dried
1/4 ts Salt
1/4 ts Pepper
1 pn Hot pepper flakes
1 cn Tomatoes, stewed (28 oz)
2 tb Tomato paste

In large skillet, heat oil over medium heat; cover and cook carrots,
zucchini, onion, garlic, basil, oregano, salt, peper, and hot pepper flakes
for about 5 minutes, or until carrots are tender-crisp, stirring
occasionally. In bowl, mash tomatoes with potato masher; stir into pan
along with tomato paste, Increase heat to high; boil, uncovered, for about
10 minutes or until thickened. Sauce can be cooled, covered and
refrigerated for up to 3 days. Serve warm. Makes about 5 cups, or 6
servings