Braised Salsify

Combine the minced red onion, minced celery, and minced carrot or fennel in a large high-sided skillet. Add the extra virgin olive oil and cook over medium heat, stirring occasionally, until vegetables are the color of straw. Stir frequently and add 1/4 cup of water to keep the pan lubricated if vegetables are inclined to stick. Use the blonde soffritto base immediately or cool, then refrigerate for up to 1 week or freeze for up to 6 months.

Squeeze the lemon juice into a large bowl. Add the rinds and 6 cups of water. Peel the salsify, trim the ends, then cut each stalk into lengths about 1/2-inch thick and 2 1/2-inches long. Place the salsify in the lemon water to keep it from browning.

Heat the prepared blonde soffritto base in a large high-sided skillet over medium heat. Add the crushed garlic and fresh rosemary sprigs and cook, stirring occasionally, until the garlic is golden and fragrant. Add the tomato paste.

Crush the whole peeled plum tomatoes and add them with their juices. Season with Kosher salt and freshly ground black pepper and cook until the flavors begin to meld. Drain the salsify and add it and 1/2 cup water to the skillet.

Cover and simmer over medium-low heat, turning the salsify from time to time, until it is tender. Add a little more water if the pan starts to look dry. Adjust the seasoning with Kosher salt and freshly ground black pepper and serve.