Tomato and carrot pasta sauce

1 Tbsp of Prasad Ayurveda plain organic ghee or Prasad Gourmet Garlic Ginger Ghee

½ tsp cumin seeds whole

½ tsp hing /asafoetida or garlic (if using plain ghee)

1/2 Tbsp dried parsley

½ Tbsp oregano

1 Tbsp of dried basil

¼ tsp thyme

1 Bay leaf

1 tsp paprika powder

1 tsp of freshly ground black pepper

1 Tbsp Sugar

½ Tbsp salt

250 ml of tomato puree or diced tomatoes

250 ml of water

2 large carrots

Tomatoes are a more acidic food and to counter this we like to make our pasta sauce by blending cooked carrots with the tomato.
• Cut the carrots into roughly one inch pieces.
• Add to a small pot with enough water to barely cover the carrots.
• Turn on the heat to medium-high and cover.
• Remove from the heat once the carrots are well cooked
• Blend the carrots and any remaining water, using a hand held blender into a puree and set aside.
• Heat the ghee on medium temperature in a good size sauce pan.
• Add the cumin seeds to the ghee till they are just barely toasted, and then add the hing (or garlic) (careful not to burn otherwise it will taste bitter; remove from heat if it starts to smoke).
• Remove from the heat and let it cool for a minute so it doesn’t splatter when you add the remaining ingredients.
• Add the tomato and carrot puree, the water, and the remaining spices (dried parsley, oregano, basil, thyme, bay leaf, paprika powder, black pepper, Sugar, and salt.
• Let simmer for 15 to 20 minutes.

Add to your favourite pasta and enjoy!

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