1 onion, chopped
3 cloves garlic, chopped
1 small carrot, chopped
1 tablespoon butter or olive oil
8 large tomatoes, chopped
1 teaspoon concentrated chicken or vegetable broth
1 cup cooked brown rice
1/2 teaspoon salt
¼ teaspoon dried leaf thyme or 1/2 teaspoon fresh
sea salt freshly ground black pepper, to taste
1/4 cup finely chopped fresh parsley or chives
- Place tomatoes in a large saucepan and bring them to a boil, smashing down to release liquid with a potato masher. Reduce heat to medium and cook tomatoes for at least an hour but preferably longer to reduce some of the liquid, stirring occasionally. Put through a food mill to remove skin and seeds.
- Wipe out pan, add oil or butter, and sauté onion, garlic, and carrots until softened but not browned. Add tomatoes and the chicken broth. Simmer for 20 minutes. Stir in thyme, salt and pepper to taste.
- Puree using an immersion blender until smooth. Stir in cooked rice. Garnish with chopped fresh herbs.