Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. Each week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation. We will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds.
4 pounds roma tomatoes, halved
2 tablespoons extra-virgin olive oil
1 onion, diced small
3 carrots, scrubbed and diced small
1 clove garlic, chopped
Up to 2 cups magic mineral Broth (page 54) or store- bought vegetable stock, as needed
1/4 teaspoon agave nectar (optional)
Parsley Basil Drizzle, for garnish (page 187; optional)
Grated organic parmesan cheese, for garnish (optional)
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 1/2 teaspoon of salt until evenly coated. Place the tomatoes, cut side down, in a single layer on sheet pans and roast for 20 to 30 minutes, until their 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 soup pot over medium heat, then add the onion and a pinch of salt and sauté until golden, about 4 minutes. Add the carrots, garlic, and 1/4 teaspoon of salt and continue to sauté until the carrots are just tender, about 5 minutes.
In a blender, puree the tomatoes with their juice and the carrot mixture until smooth. You may need to add some broth at the end of the blending process depending on the juiciness of the tomatoes. Add 1 cup at a time until you have the desired thickness.
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
(Photo Credit: Leo Gong)