0. Cut vegetables in 1/8 inch slices. Toss with salt, dried parsley, and dried basil. Allow to sit for a while (overnight?) and drain juices. Amounts include food waste and water loss.

2. Sautee carrots in olive oil until mostly soft (5m)

2. Add onion and garlic to pan and sautee until fragrant

3. Add block 3, bring to boil, and simmer 15m

4. Pour tomato mixture on bottom of lined baking pan. Measure 1.5 cup / serving

5. Arrange vegetables upright in pan. Keep pattern consistent

6. Bake covered at 375 for 30m

7. Bake uncovered for 8m