Tomato and Carrot Marinara Sauce -- with a few changes to make it high in Omega-3s

September 12, 2019

Tomato and Carrot Marinara Sauce -- with a few changes to make it high in Omega-3s

This thick and delicious pasta sauce comes to us via Martha Rose Shulman of The New York Times. I gravitate to her recipes and have never been disappointed. Usually, I need to make a few changes, though, in order to boost the Omega-3s. In this case, I substituted canola oil (non-GMO; expeller pressed canola oil) for the extra virgin olive oil and added a heaping tablespoon of flaxseed meal.  

Time: 30 minutes
Yield: 2 1/4 cups (about eight servings)
https://cooking.nytimes.com/recipes/1013342-tomato-and-carrot-marinara-sauce

INGREDIENTS

2 tablespoons canola oil
1/2 pound carrots, peeled and finely diced 1/4 inch dice or smaller, or finely chopped in a food processor fitted with a steel blade 1 1/2 cups
2 garlic cloves, minced
2 pounds tomatoes, seeded and chopped (I used the black plums from my garden) or 1 (28-ounce) can chopped tomatoes, with juice
1/8 teaspoon sugar
1-2 sprigs of fresh basil.
Salt to taste
1 tablespoon tomato paste (if using canned tomatoes; I eliminated it for the fresh)

Saute the carrots in oil until softened, then add the garlic and cook until fragrant. Do not brown. Add tomatoes; flaxseed meal; sugar salt basil and and simmer until thick, about thirty minutes. Yum. 




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