1 pound land's-best carrots, sliced
1 onion, chopped
1 green bell pepper, chopped
1 large onion, diced
3 cloves garlic, crushed
1 cup heavy cream
2 tablespoons olive oil
1 cup shredded mozzarella cheese
salt and pepper to taste
1 (8 ounce) can tomato sauce
1 teaspoon Worcestershire sauce
1 medium tomato, diced
1 tablespoon Worcestershire sauce
1 cup crushed cherry tomatoes
Preheat oven to 350 degrees F (175 degrees C).
Slice carrots crosswise and cut into 1/2 inch slices. Place sliced carrots on an ungreased baking sheet. Brush tomato sauce on top of carrots. Season with garlic, onion and green pepper. Sprinkle crushed cheese over carrots.
Bake carrots in preheated oven for 1 hour, basting as needed, or until tender. Sprinkle with crushed cheese. Top with tomato sauce and tomato cheese. Bring to a rolling boil, scraping up juice from bottom of baking sheet. Reduce heat to medium and simmer for 10 minutes.
Remove from heat and pour sauce over carrots. Spread over carrots and serve while still hot.
Stir cream into carrots to coat and sprinkle with Worcestershire sauce. Sprinkle with tomatoes and serve.