Shredded Carrot Marinara

September 22, 2010

Shredded Carrot Marinara

Sara Jones, Tucson CSA

This recipe will help use up an abundant carrot harvest. It is a
great way to use warm season carrots that aren’t particularly
sweet and may be tough. You can use beets as well. The trick
is to slowly caramelize the carrots with the onions. You will
be amazed with the results! This is great served over
spaghetti, but is also an excellent base for a soup or chili. Or
add ground beef for a delicious meat sauce that could be used
for pasta or to stuff peppers or squash.

2 tablespoons olive oil
4 carrots, shredded
1 onion, diced
3 cloves garlic, minced
1 large can diced tomatoes
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried oregano
Red pepper flakes, to taste
Salt to taste

Use a large pan or pot with a heavy base, to distribute heat
evenly. Over medium heat, cook carrots and onions in olive
oil, stirring occasionally, for about 20 minutes. The
vegetables should be soft and browning. Add garlic, herbs
and spices and tomato paste and cook an additional 5 minutes.
Add diced tomatoes and cook about 10 minutes. Salt to taste.
Toss with cooked spaghetti or use for soup or chile.

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