Baked Potatoes with Carrots and Tomato Sauce

Preparation 1. Preheat the oven to 400°F (200°C). 2. Scrub the potatoes clean and pat them dry with a paper towel. 3. Pierce the potatoes all over with a fork. 4. Rub each potato with olive oil, salt, and pepper. 5. Place the potatoes on a baking sheet and bake for 1 hour or until tender when pierced with a fork.

Carrots 1. In a large skillet, melt the butter over medium heat. 2. Add the sliced carrots and cook for 5 minutes, stirring occasionally. 3. Stir in the honey, ground cinnamon, salt, and pepper. 4. Cook for another 5 minutes or until the carrots are tender.

Tomato Sauce 1. Heat olive oil in a saucepan over medium heat. 2. Add the diced onion and minced garlic, and sauté until softened. 3. Stir in the crushed tomatoes, dried basil, dried oregano, salt, and pepper. 4. Simmer the sauce for 15 minutes, stirring occasionally.

Serve 1. Slice each baked potato lengthwise and fluff the insides with a fork. 2. Top each potato with a generous amount of the tomato sauce. 3. Serve the baked potatoes with the glazed carrots on the side.