SWEET CARROT MARINARA
A wonderful fat-free marinara sauce with a sweet red pepper and carrot base – neither discernible but necessary to the enjoyment of the sauce!
Makes 6-1/2 cups
1 c. water
1 t. xanthan gum powder
12 oz. jar sweet red roasted peppers including liquid from jar – process or blend till smooth in food processor or blender
1 t. sea salt
fresh grind black pepper to taste
1 T. garlic powder
1 T. ground fennel seed
1 t. ground dried rosemary
1 t. Hungarian paprika
1/2 t. ground allspice
1/4 t. dried oregano, crushed
1/4 t. red cayenne pepper
28 oz. can tomato puree
12 oz. can tomato paste
1 c. dry white wine
1 T. liquid smoke
1/4 c. Kalamata olive juice from jar of Kalamata olives
1 c. fresh peeled grated carrot
1 c. additional water
additional wine if necessary
Combine water and xanthan gum powder in large saucepan. whisk till completely dissolved over medium heat.
Add remaining ingredients, stirring after each addition.
Partially cover and cook over medium-low heat at a small bubble of a boil, for 30 minutes, stirring as needed. Adjust for salt and pepper and more wine if needed. Serve over your favorite pasta.
Notes: Tomato sauces made without fat possess more of a floral component than you would otherwise notice with the fat. I like it. Fat often mutes the floral component of the herbs and spices in soups and sauces.
The grated carrot won’t be noticed as carrot, but instead as tiny bits of tomato meats.
I topped each serving with a couple pitted Kalamata olives.