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Tomato and Carrot Marinara Sauce

5.0(151)

If you’re trying to eat less meat but miss chunky tomato sauce, you’ll appreciate the finely diced carrots in this one.

by Martha Rose Shulman

Dinner, Easy, Quick, Weeknight, Main Course

Servings

2 1/4 cups (about eight servings)

Total time

30 min

Calories / serving

86 kcal

Ingredients (9)

serves

2 tablespoons extra virgin olive oilextra-virgin-olive-oil
1/2 pound carrots, peeled and finely diced 1/4 inch dice or smaller, or finely chopped in a food processor fitted with a steel blade 1 1/2 cupscarrot
2 garlic cloves, mincedgarlic
2 pounds tomatoes, seeded and grated, or peeled, seeded and chopped; or 1 (28-ounce) can chopped tomatoes, with juicetomato
1/8 teaspoon sugarsugar
1 sprig of fresh basil, if availablebasil
Salt to tastesalt
1 tablespoon tomato pastetomato-paste
1/2 teaspoon dried oregano (optional)oregano

Instructions (1 steps)

01Heat 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.

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Rich recipe — supports nutrition-aware planning.