Zucchini pomodoro

1 box tomato purée / pomodoro (about 2 cups)
2 zucchini, quartered and sliced
1/2 cup carrot purée (optional)
4-6 cloves crushed garlic
1 tsp sugar
5-10 basil leaves, sliced thinly
1/2 tsp thyme
1/4 tsp rosemary
1 tsp olive oil
Optional: 1/2 lb ground beef, browned and drained

Heat olive oil in a saucepan over medium heat. Add garlic and cook until fragrant. Add zuchinni and cook 5 minutes or until soft and bright green around the edges. You may need to add a little water to keep it from sticking.

Add tomato purée, carrot purée, sugar, thyme and rosemary. (If using beef, add now) Simmer on low at least 15 minutes.

Serve over hot pasta with basil on top.