Ingredients:
for roasting in the oven:
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8 tomatoes
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1 head of garlic
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3 carrots
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3-5 sprigs of fresh thyme
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2 tablespoons olive oil
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salt and pepper
to caramelize in the pan:
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1/4 tbsp coconut oil
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1 onion
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2 tablespoons of tomato paste
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salt
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2 cups of vegetable broth
for the pesto
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6 tablespoons of sun dried tomatoes
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4 tablespoons of pink pine nuts
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a tablespoon of chipotle chiles
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olive oil.
process:
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in a baking pan bake the ingredients at 375°f for 1 hour 10 minutes.
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in a pot add the onion in small pieces with olive oil and let it caramelize for 45 minutes over low heat, at the end add
2 tablespoons of tomato paste.
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add the tomatoes, carrots, squeezed garlic and thyme in the pot with the onion and with a blender arm, blend all the ingredients.
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add the vegetable broth and let it boil until the consistency wanted.
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for the pesto: in a molcajete grind 6 tablespoons of sun dried tomatoes, 4 tablespoons of pink pine nuts, a tablespoon of chipotle chiles and a little olive oil.
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serve with botko’s grain-free crackers