Vegan carrot and tomato spread

Ingredients for 6 servings:

• 300 g carrot pulp
• 2 onions
• 2 garlic cloves
• 3 tomatoes
• 1 tbsp brown cane sugar
• 2 tbsp tomatoes, dried
• 2 tbsp olive oil
• 2 tsp, leveled salt
• 1 tbsp, heaped oregano, dried
• 1 tbsp tomato paste
• 1 pinch of cayenne pepper
• e.g. basil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Carrot pomace leftovers, prepared in Monsieur Cuisine

Dice the onions and tomatoes. Sauté the diced onions in oil. Add the diced tomatoes and sugar, press the garlic, and sauté briefly. Add all the remaining ingredients, except the basil, and sauté for about 20 minutes, stirring regularly. Purée the mixture, season with salt and pepper, and fold in the basil. You can use fresh, sliced, dried, or liquid basil. Tips: I made the spread in a Monsieur Cuisine (similar to a Thermomix), but you can also use a regular saucepan and blender. If you pour the spread into jars while it’s still as hot as possible, it will keep for some time in the refrigerator. Carrot pulp is what’s left over after juicing. You can also use whole carrots and grate them.