Ingredients

The following ingredients have 4 Servings
  • 6 medium carrots (peeled and sliced)
  • 1 tablespoon olive oil
  • 1 tablespoon fresh thyme (leaves picked and chopped)
  • Sea salt (optional)
  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 2 cloves garlic (crushed)
  • 400 g tin chopped tomatoes
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon tomato purée
  • Salt and pepper (to taste, optional)

Instruction

  • Preheat the oven to 180°C (fan)/200°C/gas mark 6.
  • Place 6 sliced carrots in a roasting dish and drizzle with olive oil, thyme leaves and sea salt. Mix well then roast in the oven for 30-40 minutes, stirring occasionally, until the carrots are cooked through.
  • Meanwhile heat 1 tbsp olive oil in a saucepan.
  • Add a chopped onion and sauté until soft and golden brown, around 10 minutes.
  • Add 2 cloves crushed garlic and cook for a further minute.
  • Pour in a tin of chopped tomatoes, 1 tbsp balsamic vinegar and 1 tbsp tomato puree. Bring the boil then reduce the heat to low and cook for 20-30 minutes until slightly thickened.
  • When the carrots are done add them to the tomato sauce.
  • Allow to cool a little then blend with a handheld blender or pour into a jug blender (make sure it’s not too hot if you’re doing this) and blend until smooth.
  • Season to taste with salt and pepper.