Author Notes
When the weather turns cold (and I turn lazy), this is the first thing out of the kitchen. Adapted from Peter Berley's Flexitarian Table, I'll make it for myself and happily eat it for a week - or invite friends and serve grilled cheese sandwiches (crostini if I'm feeling fancy). Red pepper flakes and orange zest are subtle recipe-makers. —erin e k
Ingredients
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1/3 cup
extra virgin olive oil
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2
large onions, thinly sliced
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1/2
head garlic, cloves separated and peeled
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2
medium carrots, peeled and thinly sliced
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Pinch
red pepper flakes, to taste
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2 tablespoons
tomato paste
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1
28-oz can diced tomatoes in juice
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2 cups
vegetable broth (or water)
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2
2-inch strips orange zest, removed with a vegetable peeler
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1 sprig
fresh sage
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freshly ground black pepper & sea salt
Directions
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In a large Dutch oven-style pot, heat olive oil over medium-high heat. Add onions and 1/2 teaspoon salt and cook, stirring until onions are softened, 3 to 4 minutes. Add garlic cloves, carrots, and pepper flakes, lower the heat, cover, and cook until vegetables are sweet and juicy but not browned, 15-20 minutes.
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Add tomato paste and cook, stirring, until olive oil turns reddish orange, 1 to 2 minutes. Add tomatoes with their juice, the stock, and sage, and bring to a boil. Then reduce and simmer for 15 minutes.
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Remove the pot from the heat and fish out the orange zest and sage. Puree with an immersion blender until smooth. Season with salt and black pepper & serve!
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