Spagateni

by Kim McNair
(Ft. Worth, TX, USA )

1 ˝ teaspoon Rosemary
2 mdm Carrots
1/2 Onion
Garlic, basil, & oregano to taste

28 oz. can crushed tomatoes
1 Tablespoon Olive Oil

Shred carrots and onion and sauté in the Olive oil.

Add tomatoes to vegetables and blend in food processor.

Add garlic, basil, oregano to taste.

Simmer, add 1/2 cup milk.

Can be used as a dip, marinara or with the addition of water, per taste, a soup.

Created entirely by Thomas McNair, 6yrs old
He doesn't eat onions but decided to add them anyway.
Per Thomas, "You can't even taste them in this."