Tomato Sauce With Carrots Food

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

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.

PASTA WITH CARROT SAUCE RECIPE

Steps:

• Preheat oven to 225C / 430F.
• Peel the Carrots and cut them into Chunks.
• Place all the Chuncks in an oven dish with some Olive Oil, Salt, and Freshly Ground Black Pepper.
• Cover the oven dish with some kitchen foil and bake for 1 hour, or until the Carrots are tender.
• Puree the Carrots.
• Heat the Butter in a frying pan and sauté the Shallot until translucent...

ROASTED TOMATO SAUCE

Steps:

• Preheat oven to 425 degrees. Use a sharp paring knife to core the tomatoes. Cut tomatoes in half; transfer to one large (or two smaller) rimmed baking sheet; add onion, carrots, garlic, and thyme.
• Toss tomato mixture with oil; season generously with salt and pepper. Spread in a single layer (turn tomatoes cut side down). Roast until tender, 45 minutes to 1 hour. If vegetables begin to brown too quickly, push them toward the center of the sheet.
• Using tongs or your fingers, peel off tomato skins; discard. Transfer mixture (including juices) to a blender; pulse several times, until chunky. Let cool completely; transfer to an airtight container.

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.

TOMATO-CARROT SPAGHETTI SAUCE

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.

SIMPLE TOMATO SAUCE

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 SAUCE WITH FRESH VEGETABLES AND BASIL

Steps:

• Gather the ingredients.
• In a Dutch oven over medium heat, heat olive oil. Add onion, cooking until tender.
• Stir in garlic, tomatoes, wine, carrots, parsley, basil, sugar, and salt.
• Bring sauce to a boil.
• Reduce heat and simmer, uncovered, for 1 hour, stirring frequently.
• Add sliced zucchini and mushrooms. Cook until sauce is thick, about 20 minutes longer.
• Serve with hot cooked pasta or in your favorite recipe.

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.

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.)