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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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DESPERATION ROASTED CARROT SAUCE

From: Mike Cuccaro, Greenfield
Primary category: Miscellaneous

From the cookbook: P is for Pasta   


Ingredients:
10 Large Carrots
1 Onion, preferably Vidalia
1 10.75 oz. can of Condensed Tomato Soup
olive oil
garlic salt
dried oregano
dried basil
Directions:
Chop the carrots and onion, but not too small.

Turn the oven to bake at 350 degrees. Toss the vegetables with enough olive oil to coat and some garlic salt. Arrange the vegetables flattish on a baking pan. Roast in oven for 45 minutes, stirring every 15. Put roasted vegetables in a bowl and add the can of soup (the more generic the brand the better) along with the basil and oregano. You may want to add a half a can of water. Make sure not to add too much. Blend the mixture COARSELY, until it is the consistency of mashed potatoes. A hand blender works best. I would use a hand masher before a regular blender. Pureeing will make it too liquidy! Don't do it.

Note: One time I was hungry and didn't have much in the house and didn't want to go out. Necessity being the mother of invention and desperation being the father, I made up this dish using whatever I could find rather than the nice fresh ingredients I prefer to use. It came out great and now I make it all the time, with the same ingredients of desperation.

This goes great tossed with pasta drained over frozen peas, or as a dip with pita or fried ravioli, or as a spread for sandwiches, or just right out of the bowl! Served hot or cold, it's orangenious!

ingredients(s): oregano, onion, carrot, basil, condensed tomato soup,

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