Recipe courtesy of Robert Irvine
Episode: The Ambush
Total:
45 min
Active:
45 min
Yield:
16 to 20 servings (1 gallon)
Level:
Easy

Ingredients

Directions

Special equipment: an immersion blender

Combine the whole peeled tomatoes, extra-virgin olive oil, basil, carrot, oregano, onion and garlic in a large saucepan and pulse with an immersion blender. Bring the sauce to a simmer and stir in the diced tomatoes, tomato paste, salt and pepper. Simmer until the carrots are tender, 20 to 30 minutes.

IDEAS YOU'LL LOVE

Pasta Puttanesca

Recipe courtesy of Michael Chiarello

Pasta e Fagioli

Recipe courtesy of Valerie Bertinelli

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Pasta Puttanesca

Recipe courtesy of Ree Drummond

Penne With Vodka Sauce

Recipe courtesy of Food Network Kitchen

Stuffed Cabbage Rolls With Tomato Sauce

Recipe courtesy of Food Network Kitchen

Shrimp Scampi and Pasta with Herb Breadcrumbs

Recipe courtesy of Valerie Bertinelli

Chicken Mozzarella Pasta

Recipe courtesy of Ree Drummond

Cauliflower Alfredo Sauce

Recipe courtesy of Katie Lee

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking