Blanch tomatoes in boiling water to cover for 2 minutes; drain well. Cut into strips; reserve.
In a large skillet heat oil; saute onions, bell peppers, carrots, and garlic about 3 minutes or till vegetables are nearly tender. Stir in tomato sauce, chicken broth, tomato strips, parsley, herbs, salt, and pepper. Bring mixture to boiling; reduce heat and simmer, partially covered, for 15 minutes. Taste for seasoning; add a little more broth, if desired, for a thinner sauce. Serve over hot cooked pasta, eggs, cooked vegetables, or sausages.
Makes 1 quart sauce.
Cajun Country -- New Iberia, Louisiana