Valley of the Moon Carrot Puttanesca Sauce

The natural subtle sweetness of the carrot and tomato, combined with the salty olives, complement the acidity and robust flavors in Madrone's new release wine, 2012 The Bough.

Servings: Yields 2 cups.


<ul> <li class="p1"> 2 Tbsp cooking oil</li> <li class="p1"> 2 1/4 c. carrot, peeled and diced</li> <li class="p1"> Half a yellow onion, diced</li> <li class="p1"> 1 tsp. fresh thyme, chopped</li> <li class="p1"> 1 c. tomato (canned or fresh), chopped</li> <li class="p1"> 1 tsp garlic, chopped</li> <li class="p1"> 1 tsp capers, chopped</li> <li class="p1"> 1/2 c. Kalamata olives, chopped</li> <li class="p1"> (reserve some to finish if desired)</li> <li class="p1"> Pinch of red pepper flakes</li> <li class="p1"> 3 c. water</li> <li class="p1"> 1/2 tsp salt</li> <li class="p1"> 1 Tbsp butter (optional)</li> </ul>


<p> Sweat carrot, onion, and thyme over medium-low heat until onion is translucent. Stir in tomatoes, garlic, capers, olives, pepper flakes and water, and simmer on medium-low heat until most of the liquid is evaporated, or about 1 hour. This will caramelize the sugars in the carrots and tomatoes, creating a deeper, more concentrated flavor. Puree in a blender until smooth, and finish with salt and butter. </p> Chef's Notes: <p> This versatile carrot sauce can be served in a variety of ways; it is excellent with pasta, roasted vegetables, meat dishes, and can even be thinned with additional water to be served as a soup.</p>

Recipe Courtesy Of

Valley of the Moon Winery at Madrone Estate

With a history that dates back more than 150 years, Valley of the Moon Winery at Madrone Estate is one of Sonoma Valley’s most historic wineries.