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1
For the sauce: Place all of the tomatoes on a large baking sheet that has been drizzled with oil.
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2
Cut the tomatoes into chunks and toss on the pan with the olive oil.
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3
Sprinkle evenly with salt and pepper.
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4
Depending on the size of your tomatoes is how long you will roast them.
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5
I had large tomatoes, and left them in large chunks, so I set the oven to 425 F. Once the oven is preheated put the tray of tomatoes into the oven and and roast them for over an hour until they are soft and wilted.
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6
On another batch I used smaller pieces of tomato and it took only 20 minutes.
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7
You will want to watch carefully.
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8
When done remove them from the oven and turn off the oven.
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9
Once the tomatoes are roasted add 2 tablespoons of oil and juice from the tray of tomatoes into a large stock pot.
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10
Heat over medium heat.
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11
Add the garlic and saute until fragrant, about 1 minute.
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12
Add the carrot shreds and saute for an additional 1-2 minutes, stirring occasionally.
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13
Add the remaining sauce ingredients, bring to a boil and then turn down heat to simmer for 20 minutes.
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14
For the calzone dough:
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15
In the large bowl of your stand mixer, whisk together the flours, yeast and salt.
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16
Attach the dough hook to your mixer.
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17
Turn the mixer on to medium speed and slowly drizzle in the olive oil and then ice water, until the dough is smooth and elastic.
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18
Transfer the dough to a lightly oiled bowl and cover it with a tea towel.
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19
Allow the dough to rise for about 2 hours in a warm place, or until doubled in size.
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20
Turn the risen dough out onto a floured work surface, divide in half, and then divide each half into thirds.
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21
Shape each third into a ball and let it rest for 15 minutes.
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22
For the assembly of the calzones:
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23
Preheat oven to 400 F. Roll each piece of the dough out into small pizza circles.
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24
Spread 1/4-1/3 cup roasted tomato sauce on the dough, top with chunks of the two cheeses and fresh basil.
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25
Fold over the dough and pinch the edges to seal.
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26
Put them onto a baking sheet and bake at 400 F for 15 minutes.
