INGREDIENTS
28 oz
canned crushed tomatoes
12 oz
jarred roasted red peppers (drained)
1 1/2 oz
packed) fresh basil leaves
1
medium onion (finely chopped)
1
medium carrot (finely chopped)
2 1/2 cups
water
1/2 cup
finely grated (sandy texture) parmesan cheese
2 tbsp
butter
2 tsp
salt
1/2 tsp
ground thyme
1/4 tsp
crushed red pepper flakes