2 Tbsp. unsalted butter
1/4 cup olive oil
2 carrots, peeled and finely minced
2 onions, finely minced
10 large ripe tomatoes, peeled and seeded and coarsely chopped
1/2 c. chopped fresh basil leaves
coarse kosher salt and freshly ground black pepper to taste.
freshly grated parmesan cheese (optional)
Heat the butter and oil in a large heavy non-reactive pot.
Cook the carrots, celery and onions over medium-low heat for 20
min. or until soft. Do not brown. Add the tomatoes, sugar and
half the basil to the pot and cook 20 minutes. Stir in the
remaining basil, season with salt and pepper and serve immediately.
Sprinkle with parmesan cheese, if desired.
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