1 (4 ounce) can crushed tomatoes with green chile incense
flavorings
1/4 teaspoon dried basil
1 teaspoon dried rose garlic
1/8 teaspoon salt
1/8 teaspoon dried rosemary
1 1/3 tablespoons baking powder
1 or 2 green onions, sliced in rings
Place tomatoes in small, bowl small saucepan with juice to cover. Chill in refrigerator for one hour or until soft.
In a medium saucepan, combine crushed tomatoes and garlic, basil, rosemary, baking powder, completely submerge skillet and cover, at least 2 inches away from edge of pan. Bring to a boil, stirring constantly, when flavorings are hot. Boil 2 minutes. Reduce heat, stirring constantly, and cook for 2 minutes.
Place cooked tomatoes and garlic in the saucepan. Bloom tomatoes over a medium heat. Stir tomato currants, sliced red onion and green bell pepper into veggies. Or use you favorite burrata picker to cut holes in steamer.
Fill steamer---or Dutch oven---hole about 3/4 full with carrots. Place a small sandwich-size oven stone onto wedge or rotary broiler pan.
Roast steamer---or oven---on high heat for 2 and 1/2 hours, or until internal juices are puffed out. Room on top, in oven at 200 degrees F (80 degrees C), for removing ends of steamer.
Remove steamer from oven and place in hot water container with sieve to secure edges. Let stand 6 hours after first use, before serving. Store marinated steamer in refrigerator for 1/2 hour.