24 Carrot Gold

[scott123]

First off, just let me say that it was on your recommendation that I first tried Parmigiano Reggiano, and since that fateful day my life has never been the same. Thank you.

I resonate very strongly with the simplicity of your sauces. The one ingredient that has always befuddled me, though, is carrot. Where does this practice originate? Is it a regional addition?

[Mario Batali]

my grandma always put the carrots into the sauce to sweeten what she considered the less than ideal tomatoes she was buying in seattle markets in the 70's... i just stuck with it and love the earthy sweetness it adds even to great san marzano tomatoes mb