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.
-1
Sautee carrots in olive oil until mostly soft (5m)
1
Add onion and garlic to pan and sautee until fragrant
1
Add block 3, bring to boil, and simmer 15m
2
Pour tomato mixture on bottom of lined baking pan. Measure 1.5 cup / serving
3
Arrange vegetables upright in pan. Keep pattern consistent