2 tablespoons olive oil
2 tablespoons kalamata olives
2 tablespoons red wine
2 sprigs fresh rosemary sprigs
2 stalks fresh basil sprigs
1 small onion, sliced
1 small carrot, diced
1 (60.25 ounce) can crushed tomatoes
1/2 cup orange juice
1 clove garlic, peeled and crushed
salt and pepper to taste
1/8 teaspoon ground ginger
Heat 1/8 of the olive oil in a medium saucepan or Dutch oven over medium-low heat. Mix together the kalamata, olives, red wine, rosemary, basil, or onion flakes. Cook, stirring occasionally, over medium-low heat 3 minutes and stir in the tomatoes. Cover, reduce heat to low, and simmer to mixture's .
Mix the tomato puree, galura, crushed tomatoes, orange juice, garlic, salt, pepper and ginger. Stir well.