New This Month

Tomato-Carrot Sauce


Use whatever type of tomatoes you like: juicy heirlooms, meaty plums, or sweet yellows.

  • Yield: Makes about 4 cups (enough for 16 pizzas)

Photography: Marcus Nilsson

Source: Whole Living, September 2011


  • 4 tablespoons extra-virgin olive oil
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, chopped
  • 2 medium carrots, finely chopped
  • 3 pounds ripe tomatoes, chopped, juices reserved
  • Coarse salt and freshly ground pepper
  • 1 1/2 teaspoons dried oregano
  • 8 fresh basil leaves, torn if large


  1. Heat oil in a saucepan over medium heat. Add onions, garlic, and carrots and cook until tender, 8 to 10 minutes. Add tomatoes and their juices, a pinch of salt, oregano, and basil; bring to a simmer.

  2. Reduce heat to low and cook, stirring occasionally until sauce is thick, about 1 hour. Puree in a food processor, if desired. Season with salt and pepper.

  3. Let sauce cool to room temperature before using on pizza. (Refrigerate for up to a week, or freeze for up to two months.)

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