If you need something quick to put out with veggies, crackers or bread, this carrot and tomato spread is one I come back to all the time. It’s simple, it has a really nice savoury flavour, and it’s one of those recipes that always seems to disappear faster than I expect.
I originally found this recipe on Cookidoo for the Thermomix, and it quickly became one of our favourites. I make it pretty often, especially when we have people over. My boys and their friends love it, which is always a good sign because anything that gets teenagers to eat carrots without complaining is a win in my books.
The Thermomix version takes about 15 minutes, so it’s also handy when you need something at the last minute. The main ingredient is carrots, with tomato paste, butter and herbs adding most of the flavour. I usually serve it with tortilla chips, fattoush chips, crackers or some crusty sourdough, but it’s also really good with a plate of fresh vegetables.
I’ve made it with different types of carrots too. If you have those multicoloured carrots, they’re fun to use and give the spread a really pretty colour. I don’t notice much difference in flavour, so I mostly do it when I happen to have them around. The herbs are pretty flexible too. The original recipe calls for oregano, thyme and basil, but I’ve used Italian seasoning when I was missing one of them and it worked just fine. If I’m making it for a BBQ, I sometimes add a little smoked paprika. It gives it a slightly smoky flavour that goes really well with grilled food.
Ingredients
- 1 shallot
- 90 g butter
- 250 g carrots
- 120 g tomato paste
- 1 tbsp oregano
- 1 tbsp thyme
- 1 tbsp basil
- 1 tsp salt
- 1 tsp sugar
You can adjust the herbs depending on what you have. Italian seasoning works too.
Thermomix Instructions
Add the shallot to the Thermomix bowl and chop for 3 seconds on speed 5. Scrape down the sides with the spatula.
Add 20 g of the butter and sauté for 1 minute 30 seconds at 120°C, speed 1.
Add the carrots and chop for 5 seconds on speed 5. Scrape down the sides again.
Add the remaining 25 g butter, tomato paste, thyme, oregano, salt and sugar. Cook for 6 minutes at 90°C, speed 2.
Blend for 10 seconds on speed 10, then serve warm or let it cool and serve as a dip or spread.
Stovetop Instructions
Melt the butter in a medium saucepan over medium heat. Add the finely chopped shallot and cook for about 2 minutes, until softened.
Add the chopped carrots and stir everything together. Add the tomato paste, thyme, oregano, salt and sugar, then reduce the heat to low.
Cover and cook for about 15–20 minutes, stirring occasionally, until the carrots are completely tender.
Let the mixture cool slightly, then transfer it to a blender or food processor and blend until smooth.
Serve it warm or chilled with crackers, bread, tortilla chips or fresh vegetables.
This is one of those recipes I like having in my back pocket because it doesn’t take much effort and you can make it with things you probably already have in the kitchen. I’ve served it for family, brought it out when we’ve had friends over, and made it just to have something different to snack on. It’s always gone by the end.
| Carrot & Tomato Spread: https://cookidoo.ca/recipes/recipe/en-CA/r57067 |