Rosemary Carrots

February 11, 2008

Carrots? Romantic? You bet they are! SAM

1 pound carrots
Water for steaming
1/4 cup red wine vinegar
1 cup olive oil
1 tablespoon tomato puree
2 cloves garlic, pressed
1 teaspoon snipped fresh rosemary
1 teaspoon salt
Freshly ground white pepper

Scrape the carrots, cut them into 2-inch pieces, and cut each piece lengthwise into quarters or eighths. Steam over boiling water until tender, 8 to 10 minutes, drain , and place in a deep bowl. In a small bowl, combine the vinegar, olive oil, and tomato puree, stirring until well blended. Add the garlic, rosemary, salt, and pepper. Pour the marinade over the carrots, cover, and refrigerate overnight. Drain before serving.
Makes 16 servings.