Tomato-Carrot Sauce
Serves: 5
Dallas Effertz
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Olive Oil4 large
Garlic (cloves, thinly sliced)1 medium
Onion (chopped)2 tbsps
Tomato Paste1 large
Thyme (sprig)Directions:
1
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
2
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
3
Add the carrots, and cook, stirring occasionally, until softened, about 5 minutes
4
Add the tomato paste and the red pepper flakes, and cook, stirring constantly, for 2 minutes
5
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
6
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
7
As the sauce thickens, turn the heat down a bit so that the bottom doesn't scorch
8
Stir in the chopped basil
9
(The sauce can be cooled to room temperature, then refrigerated for up to 3 days)