Delicious!! We used this to make a delicious #tomato #soup to go with a vegan grilled cheese sandwich. It was super #yummy!! 🤤
We used 6-8 oz of cherry #tomatoes, one russett #potato, one #garlic head, a half of an #onion, and a 6oz can of tomato sauce. Cut everything into big chunks except the cherry tomatoes, and cut one end off the garlic. Roast everything (except for tomato sauce) at 400°F until the tomatoes are blistered and the potatoes are soft. Once finished roasting, take garlic out of the skin. Blend everything with two tablespoons of #coconutmilk (optional), the tomato sauce, salt and pepper, 1 1/4 cups of water or veggie broth, some sugar (about 1 tsp) and optional dried oregano and dried basil. Once blended, taste and adjust anything if needed. Serve with optional vegan parmesan (I blended some cashews, nutritional yeast, Italian seasoning, salt, oregano, dried basil, dried parsley, and any other spices/herbs in a food processor and save it in the freezer for whenever desired) 😋
This tomato sauce has 4% of you daily value of #potassium, 380mg of #sodium and 20 calories per serving (1/4 cup or 62g).
#nongmo
#bpafree
#natural
#vegan
#veganiseasy
#veganisnotscary
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