Elaboration

• Wash tomatoes and cut into quarters
• Add 3 tablespoons of extra virgin olive oil in the 11 in Saladmaster Titanium Sauce Pan
• Put the casserole at medium temperature and add the tomatoes when the oil is heating
• Stir well when all are in the pan, keep one minute on medium heat and lower to minimum heat
• Peel and cut into small pieces the carrots, add them to the casserole so that they are cooked with tomato water
• Keep on low heat stirring occasionally about 35 minutes, until the carrots are soft and the water has almost completely disappeared
• Add the ginger powder (to taste), peppers and salt
• Stir and rectify ginger or salt if necessary
• Transfer everything to a suitable container and grind very fine with the blender or with a kitchen robot, pass through a sieve to make sure to remove nuggets or small pieces of skin
• Serve in individual bowls, with a sprig of parsley, or mint in the center
• Optionally add a tablespoon of jam in the center of the bowl