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Ingredients
  • 3 pounds mixed tomatoes (I chose Cherry, Heirloom, and Roma), halved
  • 5 tablespoons extra virgin olive oil or ghee, separated
  • pinch of sea salt and pepper
  • 4 garlic cloves, chopped
  • 1 shallot, roughly chopped
  • ¼ cup tomato paste
  • 3 cups  unsalted chicken stock
  • ½ cup packed fresh basil leaves
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon sea salt
  • ¼ teaspoon pepper
  • subheading: Pesto Gremolata:
  • ¼ cup basil, chopped
  • 2 tablespoons pine nuts, chopped
  • 3 teaspoons olive oil
  • ¼ teaspoon lemon zest
  • ¼ teaspoon lemon juice
  • ¼ teaspoon sea salt
Steps
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