Tomato Sauce With Carrots Recipes

HEARTY HOMEMADE TOMATO SAUCE

Steps:

• In a large pot combine tomatoes, garlic, carrots, bell peppers, celery, onion, parsley, oregano, olive oil and salt. Bring to a boil.
• Reduce heat and simmer on medium heat for 1 hour.

MARINATED CARROTS

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.

ROASTED CARROT AND TOMATO SPAGHETTI

Steps:

• 1. Heat your oven to 200C (180C fan-forced). Place the carrots, tomatoes, onion and garlic in a single layer in a roasting tray and drizzle with 1 tbsp olive oil. Season well with salt and roast for 45 minutes, turning once through the cooking process, until the vegetables are soft and slightly caramelised. 2. Remove from the oven and add the white wine to the hot tray, scraping to dissolve any burnt bits from the bottom of the tray. Transfer the contents of the pan to a blender and carefully blend to a smooth purée. 3. Cook the pasta for 1 minute less than the packet instructions. While it's cooking, heat a very large frying pan over medium heat and add the remaining oil. Drain the pasta and add it to the oil, along with the puréed sauce. Toss for 1-2 minutes to combine the pasta and sauce. Transfer to plates and top with parsley, cheese and black pepper. Tip: Finishing pasta by stirring it together with the sauce over heat, rather than just pouring a sauce on top, is crucial. This way, the sauce actually flavours the pasta, rather than just being carried along by it. Also try: roasted capsicums with red wine vinegar Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook. Order Now

TOMATO AND CARROT MARINARA SAUCE

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.

ROASTED CARROT PASTA SAUCE

Steps:

• Preheat the oven to 180°C (fan)/200°C/gas mark 6.
• Place 6 sliced carrots in a roasting dish and drizzle with olive oil, thyme leaves and sea salt. Mix well then roast in the oven for 30-40 minutes, stirring occasionally, until the carrots are cooked through.
• Meanwhile heat 1 tbsp olive oil in a saucepan.
• Add a chopped onion and sauté until soft and golden brown, around 10 minutes.
• Add 2 cloves crushed garlic and cook for a further minute.
• Pour in a tin of chopped tomatoes, 1 tbsp balsamic vinegar and 1 tbsp tomato puree. Bring the boil then reduce the heat to low and cook for 20-30 minutes until slightly thickened.
• When the carrots are done add them to the tomato sauce.
• Allow to cool a little then blend with a handheld blender or pour into a jug blender (make sure it's not too hot if you're doing this) and blend until smooth.
• Season to taste with salt and pepper.

SWEET PEAS AND CARROTS IN A TOMATO SAUCE

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.

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 SAUCE

Steps:

• Put the olive oil and garlic in a medium pot, turn the heat to low and cook the garlic, stirring occasionally at first and more often as it colors, until golden brown, about 7 minutes. Raise the heat to medium-low, add the onions and a large pinch of salt and cook, stirring occasionally, until the onions have softened, about 5 minutes. Add the carrots, and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste and the red pepper flakes, and cook, stirring constantly, for 2 minutes.
• Add the tomatoes, bay leaves, thyme, basil sprig and 1 teaspoon salt, raise the heat to medium and bring the sauce to a lively simmer. Cook, stirring frequently, until quite thick (if you draw a spoon through the sauce, you'll see the bottom of the pot for a few seconds before the sauce fills back in), about 30 minutes. As the sauce thickens, turn the heat down a bit so that the bottom doesn't scorch. Stir in the chopped basil. (The sauce can be cooled to room temperature, then refrigerated for up to 3 days.)

TOMATO SAUCE

Steps:

• Pass the tomatoes through a food mill fitted with the fine disc or crush them as fine as possible in a bowl with a wire whisk.
• In a medium-size nonreactive saucepan, heat the olive oil over medium heat. Add the onion and simmer until wilted. Add the carrots and celery and cook, stirring occasionally, until golden, about 10 minutes. Add the tomatoes and bay leaves, season lightly with salt and peperoncino, and heat to a simmer. Simmer the sauce over medium-low heat, stirring occasionally until thickened, about 45 mintues. Remove the bay leaves. Check the seasoning and add more salt and peperoncino if necessary.