Ingredients
- 4 medium carrots, sliced
- 1 medium onion, chopped
- 1 tablespoon olive or canola oil
- 3 large yellow tomatoes, peeled and coarsely chopped
- 4 plum tomatoes, peeled and coarsely chopped
- 1 (14.5 ounce) can reduced sodium chicken broth or vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoons snipped fresh dill
Directions
In a Dutch oven or large kettle, saute carrots and onion in oil until onion is tender. Add the tomatoes, broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until liquid is slightly reduced. Stir in dill; simmer 15 minutes longer.
