– 1 tablespoonolive oil
– 2 pounds tomatoes, quartered
– 1 cup carrots, chopped
– 2 medium stalks celery, chopped
– 1 large red onion, roughly chopped
– 6 large cloves garlic, roughly chopped
– 2 tablespoons tomato paste
– 2 tablespoons nutritional yeast
– 1 tablespoon balsamic vinegar
– 1 cupvegetable stock, aim for a low sodium stock
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
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