Everybody needs an easy marinara sauce in their kitchen repertoire. Made with ingredients we aim to keep on hand for meals at a moment’s notice, this flavorful tomato carrot marinara sauce comes together as fast you can boil pasta water.
Marinara sauce originates in the southern Italian port city of Naples. Minutes after her fisherman husband returned, a mariner’s wife could quickly cook up a garden-fresh marinara–thus the name for quick tomato sauces.
I’d wager there are as many interpretations of marinara as there are fisherman’s wives. One sauce might be kept chunky, another blended smooth. You’ll see marinara recipes with and without onions, many with fresh herbs, and some made rich with tons of butter.
Fresh carrots enrich this version, enhanced with garlic, onions and dried herbs. When the carrots are cooked to very soft, you puree everything into a smooth sauce. For an extra velvety feel, add a tablespoon of butter, just at the very end. Continue Reading…