Archive for September, 2011

Gingered Carrot-tomato Sauce

I love, love, love this sauce.  I love it on vegetable pancakes, I love it on quinoa, I love it with chickpeas or lentils or vegetables, and sometimes I just eat it with a spoon right out of the jar.  It’s just another example of how easy it is to make something divine from a few simple ingredients.  And, I can’t think of a place right now where one couldn’t just run down to the Farmers’ Market and buy all of the vegetables.  You’ll have to get your ginger from the store, most likely, but that’s a darn good ratio of local to non-local.

Of course, you could add all types of spices to this sauce – berbere, my current obsession, curry spices, chili peppers, basil, oregano…

  • olive oil for sauteeing
  • 2 medium onions, peeled and thinly sliced
  • 6-8 good-sized carrots, chopped
  • 3 stalks of celery, chopped, optional
  • 4-5 fresh tomatoes, or about a cup and a half of jarred strained tomatoes
  • grated fresh ginger, to taste
  • a dash of cinnamon
  • 1 Tablespoon ghee, optional
  • salt, to taste

Heat a large skillet to medium, add the sliced onions and sprinkle with salt.  Drizzle with olive oil and give it a stir so the onions are coated.  Reduce the heat a bit and leave the onions for about 10-15 minutes, stirring occasionally if you get the chance, until they are very soft and caramelized.  Push the onions to the side, add the carrots and celery to the pan, drizzle with olive oil and sprinkle with salt, then turn the heat back up to medium and saute until they soften.  Remove from heat.  Put the tomatoes and the cooked vegetables into a blender or food processor and process.  I like to leave this sauce a little chunky, so I am careful not to over-process, but if you are going for a smooth sauce, process away!  Pour the sauce back into the pan and grate in the ginger, then add the cinnamon, ghee, and salt.  Simmer on low for about 10 minutes or so (at least), then taste and adjust seasonings.  If you are paying attention, you’ll know when you have the right amount of salt.  Enjoy!

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