TOMATO AND CARROT MARINARA SAUCE
If you're trying to eat less meat but miss chunky tomato sauce, you'll appreciate the finely diced carrots in this one.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 2 1/4 cups (about eight servings)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : @context http, Calories 65, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 345 milligrams, Sugar 5 grams
SIMPLE TOMATO SAUCE
Provided by Giada De Laurentiis
Time 1h30m
Yield 6 cups
Number Of Ingredients 10
Steps:
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
TOMATO CARROT SAUCE
Steps:
- Heat olive oil. Add onion and carrots and saute for a couple of minutes. Add a bit of water, cover and simmer over low heat until vegetables are tender.
- Add the tomatoes, and simmer, covered for 15 minutes. Strain through a food mill or puree in a food processor and then pass sauce through a sieve to remove lumps. Season with salt and pepper.
TOMATO-CARROT SPAGHETTI SAUCE
Make and share this Tomato-Carrot Spaghetti Sauce recipe from Food.com.
Provided by Wheres Mine
Categories Spaghetti
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a large skillet. Meanwhile, bring a pot of water to a boil.
- Add the carrots to the oil and allow to cook for about 5 minutes. Add the remaining vegetables. Allow to cook until the onions are translucent.
- Add tomato sauce, carrot juice, butter, Italian Seasoning, and sugar to the vegetable mixture.Allow to cook for an additional 15-20 minutes until the sauce has thickened to your desired consistency. Don't forget to cook your pasta!
- Add salt and pepper to taste. Serve over pasta.
Nutrition Facts : Calories 326.8, Fat 10.1, SaturatedFat 4.3, Cholesterol 15.3, Sodium 833.4, Carbohydrate 50, Fiber 4.4, Sugar 10.3, Protein 11.4
MARINATED CARROTS
This recipe has been handed down through the generations. It is delicious hot or cold and will make a carrot lover out of anyone. I use either pre-cut carrot coins or baby carrots from the supermarket. Yummy!
Provided by QUIRKYIQ
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 16
Number Of Ingredients 7
Steps:
- Place the carrots in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook until almost done, about 5 minutes depending on how thick you slice them. Drain, and transfer to a large bowl. Add the bell pepper and onion to the bowl with the carrots.
- While the carrots are cooking, combine the vinegar, oil, tomato soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute. Pour the hot dressing over the vegetables. Serve immediately, or store in the refrigerator in a covered container and serve within 1 week.
Nutrition Facts : Calories 106 calories, Carbohydrate 18.1 g, Fat 3.9 g, Fiber 1.9 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 145.2 mg, Sugar 13.7 g
TOMATO AND CARROT MARINARA SAUCE
from the New York Time's "Recipes for Health" - http://www.nytimes.com/2010/11/10/health/nutrition/10recipehealth.html?_r=1&ref=nutrition
Provided by ellie3763
Categories Vegetable
Time 55m
Yield 2 1/4 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 65, Fat 3.7, SaturatedFat 0.5, Sodium 41.4, Carbohydrate 7.9, Fiber 2.3, Sugar 4.6, Protein 1.4
SWEET PEAS AND CARROTS IN A TOMATO SAUCE
Make and share this Sweet Peas and Carrots in a tomato sauce recipe from Food.com.
Provided by Nye McClelland
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a pot heat olive oil and add the carrots.
- Saute carrots for about 6 min on a med-high heat.
- Then add the onions and saute until the onions are slightly soft.
- In sequence add in the remaining ingrediants to the pot and bring to a boil, then lower to a low heat and simmer until carrots are tender.
- Sever with a side of pasta or over rice.
Nutrition Facts : Calories 145.1, Fat 4, SaturatedFat 0.6, Sodium 518.2, Carbohydrate 23.8, Fiber 7.1, Sugar 11.3, Protein 6.1
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