Recipe – Carrot Squash Tomato Sauce

Shown with tri-color vegetable pasta.

Prep Time: 10 minutes
Cook Time: 20 minutes
Yields approximately 3 1/2 cups
Serving Size: 1/2 cup

• 2 tbsp olive oil
• 1 shallot, chopped
• 1 cup of baby-cut carrots, finely chopped
• 1 cup of squash, sliced
• 3 garlic cloves
• 1 14-oz. can stewed tomatoes
• 14 oz. fresh tomatoes, halved (I used baby heirlooms)
• 2 tbsp fresh basil, chopped
• 1 tsp. dried oregano

Optional:

• 1 tsp sugar
• Salt & Pepper to taste

Heat olive oil in a medium saucepan. Add chopped shallot, carrots and garlic, stirring till fragrant, 3 to 5 minutes.

Add tomatoes, basil, oregano and squash. Simmer for 10 minutes, stirring occasionally.  Carefully transfer to a blender and process until smooth.  Return mixture to saucepan and add optional ingredients. Heat for an additional 3 to 5 minutes.

Use as a base sauce for the Basil Rosemary Pizza Crust or toss it with cooked pasta!