Carrot and tomato spread

1. Peel and halve the onion, put it into the blender jug and, with the measuring beaker in place, chop with the turbo button/2 seconds. Use the spatula to scrape down the inside of the blender jug. Add 25 g of the soft butter in pieces, then, the measuring beaker not inserted, sauté the vegetable mixture with the roast button/4 minutes/100 °C.
2. Peel the carrots, cut them into 3-cm chunks and put them in the blender jug. With the measuring beaker in place, chop for 8 seconds/speed setting 6. Use the spatula to scrape the mixture down the inside of the blender jug.
3. Wash the thyme, shake it dry and tear the leaves from the stalks. Add the rest of the butter in pieces together with the tomato purée, thyme, oregano, 2 teaspoons of salt, 3 pinches of pepper and 2 pinches of sugar, and, the measuring beaker not inserted, sauté with the roast button/10 minutes/100 °C.
4. With the measuring beaker in place, blend for 15 seconds/settings 5–9, gradually increasing the speed. Decant into a bowl and chill in the refrigerator.

TIPS

You could also use the carrot and tomato spread like pesto and mix it with pasta.

If you like, add chilli flakes or curry powder to up the spice levels.