Best Tomato And Carrot Marinara Sauce Recipes

TOMATO AND CARROT MARINARA SAUCE

Tomato and Carrot Marinara Sauce image

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

Ingredients

2 tablespoons extra 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 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
1/8 teaspoon sugar
1 sprig of fresh basil, if available
Salt to taste
1 tablespoon tomato paste
1/2 teaspoon dried oregano (optional)

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

TOMATO AND CARROT MARINARA SAUCE

Tomato and Carrot Marinara Sauce image

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

Ingredients

2 tablespoons extra virgin olive oil
1/2 lb carrot, peeled and finely diced (1/4 inch dice or smaller, may chop in a food processor ( approximately 1 1/2 cups)
2 garlic cloves, minced
2 lbs tomatoes, seeded and grated or 1 (28 ounce) can chopped tomatoes, with juice
1/8 teaspoon sugar
1 sprig fresh basil
salt
1 tablespoon tomato paste
1/2 teaspoon dried oregano (optional)

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