Ingredients

• 1 medium onion, chopped
• 1/2 cup chopped fresh bell pepper
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained OR
• 2-4 fresh tomatoes, diced
• 1 can (14-1/2 ounces) chicken broth
• 1 can (6 ounces) tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt

Directions

1. In a large saucepan, saute onion and carrots in oil until tender.

2. Add garlic; cook 1 minute longer.

3. Add the tomatoes, broth, tomato paste and seasonings. Bring to a boil.

4. Reduce heat; simmer, uncovered, for 45-50 minutes, stirring occasionally.

5. Serve with pasta.

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