Mike's Desperation Carrot Sauce

I know it's the time of year where people try to impress one another with their culinary expertise for pot-lucks, parties, and food blogs. I'm not above such self-aggrandizing (I roasted and served an acorn squash stew inside a pumpkin last week) but in choosing a staff recipe, I decided upon a different take: the slacker chef approach.

One winter, I found myself hungry and in no mood to go outside the house (or shower, likely). All I could scrounge around was the remains of a large bag of carrots of which I had probably only needed a couple for a previous recipe and an onion. As an Italian, I always have pasta in the house, but I had no sauce or tomatoes. I did have a can of cheap condensed tomato soup, however. So I conceived of the idea of roasting the carrots and onions and then blending them with the soup. How bad could it be? Turned out it was crazy delicious and my friends now request it all the time.

10 Large Carrots
1 Onion, preferably Vidalia
1 10.75 oz. can of Condensed Tomato Soup
olive oil
garlic salt
dried oregano
dried basil.

Chop the carrots and onion, but not too small. No reason to over-extend yourself.

Turn the oven to bake at 350 degrees. Toss the vegetables with enough olive oil to coat and some garlic salt. Arrange the vegetables flattish on a baking pan. Roast in oven for 45 minutes, stirring every 15. Put roasted vegetables in a bowl and add the can of soup (the more generic the brand the better) along with the basil and oregano. You may want to add a half a can of water. Make sure not to add too much. Blend the mixture COARSELY, until it is the consistency of mashed potatoes. A hand blender works best. I would use a hand masher before a regular blender. Pureeing will make it too liquidy! Don't do it.
This goes great tossed with pasta drained over frozen peas, or as a dip with pita or fried ravioli, or as a spread for sandwiches, or just right out of the bowl! Served hot or cold, it's orangenious!

As an added bonus, and if you're into the surreal, I cooked this recipe on television once when I worked for the local PBS station and it's pretty mind-blowing, if I do say so myself:

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