Recipe by chef Joseph Realmuto, Jeff Negron and Bryan Futerman
2 lbs. heirloom carrots, trimmed and washed thoroughly, cut into large chunks on the bias
1 28-oz. can of whole peeled tomatoes, drained of their juice and rough chopped
2 to 3 Tbsp. Harissa, depending on your heat preferences (It’s hot stuff. You can always add more to your taste.)
1 large shallot, thinly sliced
5 cloves garlic, thinly sliced
1/4 cup extra virgin olive oil
Salt and pepper to taste
Bring large pot of salted water to boil. Add carrot chunks and cook approximately five minutes or until just cooked through. Strain and set aside, keep warm.
Heat a large saute pan or braising pan over medium heat. Add olive oil, shallots, garlic. Season with salt and pepper and cook for a minute or two, until softened.
Add drained carrots to the pan and combine thoroughly.
Stir in the Harissa and cook for about one minute.
Add chopped tomatoes and stir well to combine all ingredients. Bring to a simmer and braise for about 10 minutes to allow all ingredients to combine and cook through.
Check and adjust seasoning. Serve warm.
Nick and Toni’s Joseph Realmuto