3 tablespoons butter, melted
5 tablespoons all-purpose flour
2 (14 ounce) cans peeled and diced tomatoes
2 bulbs carrots, finely chopped
1 clove garlic, grated
1 pomegranate, broken into pieces
1 cup lemon juice
2 teaspoons light whole cornstarch
1 cup water
1 teaspoon oil
1 teaspoon dried basil
Preheat oven to 450. Combine 3 tablespoons melted butter, flour and 2/3 cup of diced tomatoes with roughly 3 tablespoons flour in food processor. Process until smooth. Stir in tomatoes, carrots, garlic, pomegranate, lemon juice and 2 teaspoons cornstarch; mix together. Transfer this mixture to a separate 350-degree oven dish. Combine 4 cups vegetable mixture and reserve liquid in which to set aside. Beat cornstarch and water in a large bowl, until smooth and creamy. Add cornstarch mixture; blend until smooth. Mix in tomatoes reserved broth, cornstarch mixture and reserved liquid. Season with 1 teaspoon salt and 2 teaspoons Italian seasoning salt. Pour mixture into pan.
Spread generously reserved tomato liquid over crust. Reduce oven temperature to 350 degrees F (175 degrees C). Bake for 40 minutes or until branches on top begin to show signs of browning. Cool on wire rack.
Transfer to freezer for 1 hour. Reserve remaining liquid in which to set; pour over liquid bullion. Watch Now