I make this sauce about once a week, on nights when the chaos of my day bleeds into the evening, when all I want to do is close my eyes and open them to find dinner on the table. It does require some prep in the form of grating carrots and garlic, which is why I haven’t labeled it “easy” or “lazy.” The easiest, laziest tomato sauce I know of is the one I order from our local Italian restaurant.
Instead, I’d call this a simple pantry recipe, one level up from takeout. If you have twenty minutes, a so-so attitude about cooking something, and a sad carrot or two wilting at the bottom of your crisper drawer, you’re all set.
The secret to its simplicity is the carrots. Never underestimate those forgotten-about carrots you’ve been on the verge of tossing. Even the most wilted among them can do the job. Their subtle sweetness balances the acidity of the tomatoes. And they absorb the garlic and olive oil in a way that yields the deep flavor and luxurious texture of a much more complicated sauce.
For the easiest possible dinner that also feels satisfying and complete, I boil some dried pasta (spaghetti, penne, whatever I have) until just before al dente. Then I add it to the sauce using a spider or slotted spoon and let it finish cooking there, ladling in pasta water as needed. For protein, sometimes I will dress up a can of white beans and serve it on the side. An all-around simple and delicious pantry meal.
Method:
- Heat olive oil on low in a medium saucepan or wide-bottomed pot. Add carrots and salt, stir to combine. Saute until carrots begin to soften, about four minutes. Incorporate garlic into carrots, stirring until garlic becomes fragrant, about two minutes.
- Add tomato puree, stir to combine with carrots and garlic. To grab any excess tomato puree stuck to the bottom or sides of the can, swirl water in the can and then pour it into the sauce. The water will cook off, extending your cook time by a few minutes and allowing all the flavors to incorporate. You can always add more water as needed.
- Bring sauce to a low simmer. Cook uncovered until excess water cooks off and sauce thickens to your preferred consistency.
