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Shredded Carrot Marinara

This recipe will help use up an abundant carrot harvest. It is a great way to use warm season carrots that aren’t particularly sweet and may be tough. You can use beets as well. The trick is to slowly caramelize the carrots with the onions. You will be amazed with the results! This is great served over spaghetti, but is also an excellent base for a soup or chili. Or add ground beef for a delicious meat sauce that could be used for pasta or to stuff peppers or squash.


  • 2 tablespoons olive oil
  • 4 carrots, shredded
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 large can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Red pepper flakes, to taste
  • Salt to taste


Use a large pan or pot with a heavy base, to distribute heat evenly. Over medium heat, cook carrots and onions in olive oil, stirring occasionally, for about 20 minutes. The vegetables should be soft and browning. Add garlic, herbs and spices and tomato paste and cook an additional 5 minutes. Add diced tomatoes and cook about 10 minutes. Salt to taste. Toss with cooked spaghetti or use for soup or chile.

Submitted by Sara Jones, Tucson CSA