Yield: 8 to 10 servings
¼ cup extra-virgin olive oil
1 cup chopped carrot
1 cup chopped yellow onion
1 tablespoon minced garlic
2 (28-ounce) cans San Marzano tomatoes (see note)
2 (28-ounce) cans fire-roasted tomatoes
2 cups half-and-half
1 lime, zested and juiced
¼ cup firmly packed dark brown sugar
2 tablespoons apple-cider vinegar
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon salt
Garnish: plain yogurt, chopped cilantro, lime wedges
1. In a large stockpot, heat olive oil over medium-high heat. Add carrot, onion, and garlic. Cook until onion becomes translucent, 2 to 3 minutes. Add tomatoes to onion mixture. Cover, and cook until carrots are tender, approximately 10 minutes. Let cool for 15 minutes.
2. Working in batches, place tomato mixture in the container of a blender. Pulse until smooth. Return to stockpot. Stir in half-and-half, lime zest and juice, brown sugar, vinegar, curry, cumin, and salt. Cook over medium heat until heated through, approximately 20 minutes. Garnish with yogurt, cilantro, and lime wedges, if desired.
Note: San Marzano tomatoes are a variety of plum tomatoes that many chefs consider to be the best sauce tomatoes in the world. They originated in the Campania region of Italy, near the village of San Marzano, where the rich volcanic soil below Mount Vesuvius and the warm Mediterranean climate created a tomato that is prized for its tart flavor, firm pulp, low seed count, and easily removed skin. Canned San Marzano tomatoes can be purchased at your local supermarket.