Carrot and Tomato Sauce

Total Time 30 minutes


  • Olive oil, as needed
  • ½ onion, chopped
  • 1 clove garlic, finely chopped
  • ½ Fresno chile pepper, cored, seeded, and finely chopped
  • 7–9 medium-sized ripe tomatoes, roughly chopped
  • 2 cups fresh carrot juice
  • 2 cups fresh vegetable juice (we used Biotta brand)
  • Salt and freshly ground black pepper


  1. Preheat a heavy-bottomed pot over medium-high heat and coat it with olive oil. Add onions, garlic, and chile and cook for 2–3 minutes to soften. Stir in tomatoes, carrot juice, and vegetable juice and season with a little salt and plenty of pepper. Cook until tomato sauce is reduced by about half, 25–30 minutes.