Quick and Easy Tomato Carrot Marinara Sauce
Bright with carrots, onions, garlic and dried Italian herbs, this tomato sauce comes together quickly. While the sauce cooks in the pressure cooker, boil the pasta and whip up a crisp green salad. Makes about 3 cups of sauce. Figure about 2/3 cup per serving.
Servings: 5 servings.
- 2 tablespoons olive oil
- 1 onion, chopped, about 2 cups
- 1 clove garlic, minced
- 1 carrot, diced, about 3/4
- 2 (14.5 ounce) cans diced tomatoes (see note for substituting fresh tomatoes)
- 1 ½ teaspoons dried basil
- 1 ½ teaspoons dried oregano
- 3/4 teaspoon sea salt
- Freshly ground black pepper
- 1 tablespoon unsalted butter, optional
- Fresh parsley leaves
In a pressure cooker, heat the olive oil over medium flame.
Add the onions, garlic and carrots. Sauté, stirring occasionally, until the onions are soft, about 10 minutes.
Stir in the tomatoes, basil, oregano, and salt.
Lock the lid in place and cook on high pressure 10 minutes. Quick release the pressure.
Puree using an immersion blender if you have one. Otherwise, puree in batches in a regular blender and return to the pot. If you are adding the butter, stir it in now. Taste, adding salt if you think it needs it, and cook a few minutes more. Season with about 10 grinds of black pepper.
Serve with your favorite pasta, sprinkled with fresh parsley leaves.
- If you don't have a pressure cooker, cook 20 to 30 minutes, until the carrots soften. Otherwise everything else is the same.
- To make with fresh tomatoes use the same weight, just under 2 pounds of tomatoes. You'll need to peel them first before cooking the sauce.
Calories: 85kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 359mg | Potassium: 79mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2108IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg