Celebrity chefs including Hugh Acheson and Giada De Laurentiis recommend using finely grated or diced carrots to lend a subtle sweetness to tomato sauces, balancing the acidity of the tomatoes without the risk of winding up with a too-sweet sauce. Carrots also lend a fresh, earthy flavor to sauces, adding to the complexity of the flavor profile.
As long as the carrots are finely cut or grated, they'll soften along with the rest of the ingredients, meaning they won't give your sauce a lumpy or uneven texture. (Peeling the carrots is optional but may make for a smoother sauce overall.)
Carrots are also a healthier addition than sugar and a great way to sneak in some extra, undetected nutrients without kids (or picky eaters) being any the wiser. Orange carrots contain beta carotene, a source of Vitamin A, which promotes eye health, as well as other vitamins and minerals, including biotin, potassium, and vitamin B6. Did someone say superfood?
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April 03, 2023 at 06:00AM
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What's The Point Of Putting Carrots In Your Tomato Sauce? - Daily Meal
"Sauce" - Google News
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