Scrubbed Loosely Sea salt

Scrubbed Loosely Sea salt

Ingredients:
1 onion, diced small
2 carrots, scrubbed and diced small
2 cloves garlic, chopped
2 cups loosely packed fresh basil leaves, chopped

Directions:
Preheat the oven to 400°F.
Gently squeeze the tomatoes by hand to remove excess seeds, then put them in a
bowl and toss with 1 tablespoon of the olive oil and ½ teaspoon of salt. Place the
tomatoes, cut side down, in a single layer on sheet pans and roast for 20 to 30 minutes,
until the skins are just browning and the juices are bubbly. Let cool for 5 minutes, then
lift off the skins with a fork.
Meanwhile, heat the remaining 1 tablespoon olive oil in a large saucepan, then add
the onion and a pinch of salt and sauté until golden, about 5 minutes. Add the carrots,
garlic, and ¼ teaspoon of salt and continue to sauté until the carrots become just
tender, about 5 minutes.
Lift the tomatoes off the sheet pans and transfer to a food processor, then pour in any
pan juices. Add the carrot mixture and the basil and pulse until pureed but still a little
chunky.
Transfer back into the saucepan and stir in ¼ teaspoon of salt. Do a FASS check.
Tomatoes can sometimes be acidic, so you may want to add a pinch of sweetener and
another pinch of salt.
Variation: If fresh tomatoes aren’t available, you can substitute two 28-ounce cans
of plum tomatoes.
Goes with baked halibut, Creamy Polenta, and a wide variety of pasta dishes.
PREP TIME: 20 minutes · COOK TIME: 30 minutes
STORAGE: Store in an airtight container in the refrigerator for 5 days or in the
freezer for 2 months.