Serves 4
2 tbsp olive oil
1 clove of garlic, minced
2 shallots, finely chopped
1 carrot, peeled and finely chopped
½ cup sun-dried tomatoes in oil (rinsed), chopped
salt/pepper
½ cup dry white wine
1 to 2 cups chicken broth
28 oz. crushed tomatoes (you could double this to serve more)
½ cup pesto (store-bought or see below for my recipe)
Asiago or Parmigiano Reggiano-topping
crusty bread or mozzarella grilled cheese sandwich (I would sprinkle some salt on the cheese for the sandwich)

Pesto:
Pesto: You will most likely have more than the ½ cup that the recipe requires, so use as you please (perhaps layer with the mozzarella cheese toasty).
3 cups basil leaves
½ cup Parmesan
2 cloves of garlic, minced
1/3 cup pine nuts, toasted
½ to 3/4 cup olive oil
Salt/pepper