1 Tbsp of Prasad Ayurveda plain organic ghee or Prasad Gourmet Garlic Ginger Ghee<\/p>\n
\u00bd tsp cumin seeds whole<\/p>\n
\u00bd tsp hing \/asafoetida or garlic (if using plain ghee)<\/p>\n
1\/2 Tbsp dried parsley<\/p>\n
\u00bd Tbsp oregano<\/p>\n
1 Tbsp of dried basil<\/p>\n
\u00bc tsp thyme<\/p>\n
1 Bay leaf<\/p>\n
1 tsp paprika powder<\/p>\n
1 tsp of freshly ground black pepper<\/p>\n
1 Tbsp Sugar<\/p>\n
\u00bd Tbsp salt<\/p>\n
250 ml of tomato puree or diced tomatoes<\/p>\n
250 ml of water<\/p>\n
2 large carrots<\/p>\n
Tomatoes are a more acidic food and to counter this we like to make our pasta sauce by blending cooked carrots with the tomato.
\n\u2022 Cut the carrots into roughly one inch pieces.
\n\u2022 Add to a small pot with enough water to barely cover the carrots.
\n\u2022 Turn on the heat to medium-high and cover.
\n\u2022 Remove from the heat once the carrots are well cooked
\n\u2022 Blend the carrots and any remaining water, using a hand held blender into a puree and set aside.
\n\u2022 Heat the ghee on medium temperature in a good size sauce pan.
\n\u2022 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).
\n\u2022 Remove from the heat and let it cool for a minute so it doesn\u2019t splatter when you add the remaining ingredients.
\n\u2022 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.
\n\u2022 Let simmer for 15 to 20 minutes.<\/p>\n
Add to your favourite pasta and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
1 Tbsp of Prasad Ayurveda plain organic ghee or Prasad Gourmet Garlic Ginger Ghee \u00bd tsp cumin seeds whole \u00bd tsp hing \/asafoetida or garlic (if using plain ghee) 1\/2 Tbsp dried parsley \u00bd Tbsp oregano 1 Tbsp of dried basil \u00bc tsp thyme 1 Bay leaf 1 tsp paprika powder 1 tsp of freshly […]<\/p>\n","protected":false},"author":7,"featured_media":1861,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[12],"tags":[],"class_list":["post-1866","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette"],"acf":[],"_links":{"self":[{"href":"https:\/\/prasadayurveda.com\/fr\/wp-json\/wp\/v2\/posts\/1866","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/prasadayurveda.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/prasadayurveda.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/prasadayurveda.com\/fr\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/prasadayurveda.com\/fr\/wp-json\/wp\/v2\/comments?post=1866"}],"version-history":[{"count":3,"href":"https:\/\/prasadayurveda.com\/fr\/wp-json\/wp\/v2\/posts\/1866\/revisions"}],"predecessor-version":[{"id":3917,"href":"https:\/\/prasadayurveda.com\/fr\/wp-json\/wp\/v2\/posts\/1866\/revisions\/3917"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/prasadayurveda.com\/fr\/wp-json\/wp\/v2\/media\/1861"}],"wp:attachment":[{"href":"https:\/\/prasadayurveda.com\/fr\/wp-json\/wp\/v2\/media?parent=1866"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/prasadayurveda.com\/fr\/wp-json\/wp\/v2\/categories?post=1866"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/prasadayurveda.com\/fr\/wp-json\/wp\/v2\/tags?post=1866"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}