Written By: Devon Francis | Photography By: Kit Noble

Bartlett’s Farm pastry chef Devon Francis shares his recipe for tomato soup and carrot cake.

– 4 cups of Bartlett’s Farm tomatoes
– 1⁄2 to 3⁄4 cup of grated pecorino cheese
– Salt and pepper

1. Preheat oven to 350 degrees
2. Rough cut tomatoes and roast for 35 minutes
3. Add roasted tomatoes to saucepan and cook for 20 minutes
4. Add pinch of salt and pepper
5. Add cheese and put in a food blender
6. Blend until smooth and serve

– 1 1⁄2 cups of sugar
– 1 1⁄4 cups of oil
– 4 eggs
– 4 cups of grated carrots
– 2 teaspoons of baking soda
– 1 teaspoon of salt
– 1 teaspoon of cinnamon
– 1 tablespoon of lemon zest
– 2 cups of flour
– 1⁄2 teaspoon of nutmeg
– 3⁄4 cup of raisins
– 1⁄2 cup of walnuts

1. Preheat oven to 350 degrees
2. Combine sugar, oil, eggs, grated carrots and lemon zest and mix for one minute
3. Add all dry ingredients and mix for two minutes
4. Bake for 35 minutes

Devon Francis has served as the pastry chef at Bartlett’s Farm for nine years. After learning family recipes cooking with his grandmother growing up, Francis attended the Western Culinary Institute. He has lived on Nantucket for twenty-six years and has owned and operated a number of restaurants during that time.

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