16 teaspoons extra virgin olive oil
4 skin tomatoes
2 carrots
2 onions
2 tablespoons paprika powder
1 teaspoon sliced green onions or to taste
3 teaspoons cornstarch
Heat oil in a large nonstick bowl over medium heat. Stir in tomatoes and carrots, then saute. Serve hot with desired seasoning, covering or carefully covering. Hot from the pot!
To make dressing: Bring 3 tablespoons olive oil, lime juice, and honey in a small bowl and blend. Almond extract, salt, paprika, tomatoes and yellow squash.