Tomato and Carrot Marinara Sauce
Published November 9, 2010
Andrew Scrivani for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 tablespoons extra virgin olive oil
½ pound carrots, peeled and finely diced ¼ inch dice or smaller, or finely chopped in a food processor fitted with a steel blade 1 ½ cups
2 garlic cloves, minced
2 pounds tomatoes, seeded and grated, or peeled, seeded and chopped; or 1 (28-ounce) can chopped tomatoes, with juice
⅛ teaspoon sugar
1 sprig of fresh basil, if available
Salt to taste
1 tablespoon tomato paste
½ teaspoon dried oregano (optional)
Nutritional analysis per serving (8 servings)
12 grams carbs; 86 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 4 grams fiber; 608 milligrams sodium; 2 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the oil over medium heat in a large, wide nonstick skillet or saucepan. Add the carrots. Cook, stirring, until tender, five to eight minutes. Add the garlic. Cook, stirring, for 30 seconds to a minute until the garlic begins to smell fragrant. Add the tomatoes and their juice, the sugar, basil sprig, salt, tomato paste and oregano. Stir, and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium, and cook, stirring often, until thick and fragrant, 20 to 25 minutes. Remove the basil sprig, and wipe any sauce adhering to it back into the pan. Taste and adjust seasonings.
Advance preparation: The sauce will keep for four to five days in the refrigerator and freezes well.
Private Notes
Comments
Shouldn't the tomato paste go in just before the garlic or with the garlic? I thought Tomato Paste should be roasted.
We enjoyed this sauce over some portobello stuffed ravioli with garlic toast on the side. Grated a bag of mildly defrosted carrots in the food processor which seemed like just the right amount. The sauce had a thickness to it that complemented the pasta and made the meal more robust and satisfying.
Nice flavor, easy to prepare threw carrot chunks in food processor and ta da perfect little bits. Will make again for sure.
The two of us enjoyed this it. Didn’t have a meaty texture per se, but tasty and easy, and I had a ton of carrots from a farm share and so doubled the batch, and this this helped use up a pound of them, quickly chopped in a food processor. I also sautéed the tomato paste with garlic, then added tomatoes, a glug of red wine and a couple Parmesan rinds, and served on einkorn pasta and topped with fresh grated Parm. Satisfying, quick, after-work dinner.
So hansom that what your are rough call pediatrics symphony how is it is on zero 76ha don’t worry it will you WDL island. December 19 how is that haircut duekx
Got this on the stove now and I’m sure it will be good but I’m wishing I had used a deeper saucepan vs a skillet. Or had a red stovetop to hide all the splashes.