Tomato Braised Carrots

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This is good over pasta.

 

Tomato Braised Carrots

 

Recipe By :

Serving Size : 4 Preparation Time :45 mins

Categories : Braise

 

Amount Measure Ingredient -- Preparation Method

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3/4 lb carrots, scrubbed, trimmed and diced (1/4-inch cubes)

Olive oil, butter, or a mixture

Small onion, minced (or shallots or roasted garlic)

2 cups canned whole tomatoes, drained but liquid reserved

1 tsp salt

small handful of minced herbs (parsley, some mint, thyme, marjoram,

nothing too overpowering)

Parmesan cheese (optional)

 

Warm the fat in a large skillet. Add the onion and carrots, sauteing

over medium heat until the onion is golden and the carrots start to

color. Coarsely chop the tomatoes and add them to the carrot mixture

along with a cup or so of the tomato liquid and the salt. (Taste the

tomato liquid and add less salt if it is salty) Simmer gently,

uncovered, until the carrots are very tender. Use the back of a spoon

to break apart the tomatoes. Adjust seasoning as necessary. Serve over

rice, pasta, or with crusty bread with or without Parmesan grated over

the top.