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Spicy carrot and tomato sauce

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Ingredients for 1 servings:

  • 4 m.-sized carrot(s)
  • 10 cherry tomatoes
  • ½ garlic clove(s)
  • 1 tsp, heaped garden herbs or herbs de Provence
  • ½ tsp sea salt
  • ½ tsp pepper
  • 1 tsp chili sauce, very hot
  • ½ tsp paprika powder
  • some water, maybe

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Peel 4 medium-sized carrots, cut into chunks, and cook in a saucepan until soft. Halve the cherry tomatoes and place them in a blender. Add the soft-cooked carrots. Add all other ingredients to the blender and puree. You can also use an immersion blender if you like. Add a little more water, depending on the consistency, and blend briefly again. The result is a kind of spicy carrot and tomato puree with an extra dose of spice. It can easily be poured over tortellini as a sauce. It tastes great cold or reheated.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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