🍽️ Tomato-Carrot Sauce

Name: Tomato-Carrot Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g carrots (4 carrots); 600 g tomatoes (alternatively chunky canned tomatoes); 2 shallots; 2 garlic cloves; 4 tbsp olive oil; 45 g tomato paste (3 tbsp); 400 ml vegetable broth; 1 pinch raw cane sugar; salt; pepper; dried oregano

160 kcal · 30 min · 4 servings

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Ingredients

400 g carrots (4 carrots)
600 g tomatoes (alternatively chunky canned tomatoes)
2 shallots
2 garlic cloves
4 tbsp olive oil
45 g tomato paste (3 tbsp)
400 ml vegetable broth
1 pinch raw cane sugar
salt
pepper
dried oregano

Instructions

1. Clean the carrots, peel them, and cut them into small pieces. Dip the tomatoes in boiling water for 20 seconds, then rinse them in cold water, peel them, and chop the flesh. Peel and finely dice the shallots and garlic.
2. Heat the oil in a pot. Sauté the shallots, garlic, and carrots for 4 minutes over medium heat.
3. Add the tomatoes, tomato paste, and broth, season with sugar, salt, and pepper, and let it simmer covered for 20 minutes on low heat. Then, puree the tomato-carrot sauce with an immersion blender and season with oregano.

Nutrition per serving

kcal: 160
Protein: 3 g · Fett/Fat: 11 g · Carbs: 13 g