Healthy Recipe

August 10, 2012

Recipe – Carrot Squash Tomato Sauce

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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!

 

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One thought on “Recipe – Carrot Squash Tomato Sauce

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