Onions with Tomato Paste and Carrots in a Skillet
Stewed onions with carrots can be used for making soups, borscht, stuffed cabbage rolls, and more. These vegetables also go great with boiled grains, meat, fish, cutlets, or even pasta. Enjoy your meal!
Updated : 03 June, 2025
Easy
About 30 min.
Ingredients
4
Carrot
2
Onion
4 tablespoon
Vegetable oil
2 tablespoon
Tomato paste
100 milliliters
Water
to taste
Salt
0.25 teaspoon
Sugar
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
First, prepare all ingredients. Choose bright orange carrots—they are sweet and juicy, making the dish rich and flavorful.
Step 2
Peel carrots and onions. Rinse and pat them dry with a kitchen towel to remove moisture.
Step 3
Slice the onions into thin strips and grate the carrots using a coarse grater. You can also cut carrots into thin sticks or use a julienne slicer. Don’t grate them too finely to avoid mushiness.
Step 4
Heat a little vegetable or olive oil in a skillet. Add the carrots and sauté over medium heat, stirring for 1–2 minutes until slightly softened.
Step 5
Add the onions, sprinkle lightly with salt, and cook until they become golden.
Step 6
Add tomato paste diluted with water. Use more or less water depending on your desired sauce thickness. You may use tomato juice or ketchup instead. Season with salt, pepper, a pinch of sugar, and your favorite spices.
Step 7
Stir, cover with a lid, reduce heat to low, and simmer for 10–15 minutes. Stir occasionally. If too much liquid remains at the end, remove the lid and let it evaporate over higher heat.
Step 8
Serve hot or cold, garnished with fresh herbs.