Do you use a secret ingredient in one of your meals to make it taste fantastic or to add nutrients? In today's episode I talk about one of my secret ingredients for my homemade tomato sauce. It is the one, the only...drumroll please....THE CARROT! 

I use carrots for 3 reasons: 

• to reduce the acidity of the tomatoes
• to add a natural sweetness instead of using sugar
• to sneakily add extra veggies to my kids dietary repertoire

Growing up with an Italian mother, purchasing jarred sauce was a BIG SIN in my family (LOL) so I have never done that. I have always made my own.  If you would like my recipe, click here to see the video or if you don't like videos, I have posted it below.  

INGREDIENTS: 

• Three 28oz cans Italian plum tomatoes
• Garlic, chopped (never let anyone tell you how much garlic to use...even me!) 
• Two or three Tablespoons olive oil 
• One small carrot, grated on a plane grater (not shredded, minced, chopped, sliced or diced.  GRATED, I mean it!) 
• Fresh basil, chopped, or about 2 teaspoons dried herbs of your choice 
• Salt and pepper to taste  

METHOD: 

• In a large pan on medium heat, saute garlic in olive oil just until fragrant (about 30 seconds) 
• Pour in tomatoes with juice
• Add in grated carrot 
• Add dried herbs if using (if using fresh basil, wait until the end) 
• Stir and mash up tomatoes with masher or back of a fork (alternatively you can run them through the blender BEFORE cooking)
• Cover pot and bring to boil  
• Bring heat to low, take the cover half off of the pot and let simmer about 30-40 minutes until the sauce thickens to your preference. 
• Add fresh basil and serve

Makes a healthy amount of sauce, but if it's too much, freeze it.  Keeps in the freezer for 6 months. When ready, either thaw or pop it frozen in a covered pot on low heat. Stir occasionally and serve when hot.