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Blend well-cooked carrots with a small amount of cooked beets (drained; canned are easiest) and a little bit of olive oil. Use just enough beets to create a tomato-red color with the carrots (if you use too many beets the sauce will be purple or a shocking, magenta shade of red). Blend until completely smooth. Add a tiny amount of water or vegetable broth, only if necessary to facilitate processing (you want to keep the sauce thick, so the less liquid added the better). Again, this is good as is, but you can add seasonings to taste, if you like.

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