Spaghetti Sauce

2 Tbsp. olive oil

1/4 c. dried onion flakes (or 1 c. fresh onion, chopped)

2 small green bell peppers, chopped

1/2 c. dried carrots (or 1 c. fresh carrots)

2 large cloves garlic, minced & finely chopped

2 cans (14.5 oz.) diced tomatoes, undrained

3-4 (8 oz.) cans tomato sauce

1 tsp. oregano

2 tsp. basil

1/2 tsp. salt

1/4 tsp. pepper

Heat oil in sauce pan over medium heat. Cook onion, pepper, garlic in oil for 2 minutes, stirring occasionally. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 45 minutes. You can refrigerate sauce up to 2 weeks or freeze up to 1 year.