Ingredients
- 3 lbs tomatoes, quartered or halved, I used a combination of plum, roma, and cherry
- 1 red onion, quartered
- 6-8 garlic cloves, peeled and smashed
- 16 oz mushrooms, quartered
- 4-5 sprigs rosemary
- 4-5 sprigs lemon thyme, optional
- 2 TBSP olive oil
- 2 TBSP balsamic vinegar
- 1/4 C nutritional yeast
- 1 TBSP miso paste
- 2 TBSP tomato paste
- 1 TBSP lemon juice
- 1 C fresh basil, plus more for garnish
- salt and pepper, to taste
Toppings
- vegan greek yogurt
- roasted chickpeas
- fresh basil
Method
- Preheat oven to 400 degrees. Lightly spray a 9x13" baking dish with oilve oil.
- Add tomatoes, onion, garlic, mushrooms, rosemary, and thyme to the baking dish and toss with olive oil and salt and pepper. Place in oven and roast for 45-60 minutes until tomatoes are juicy and bubbly.
- Remove from oven and discard the rosemary and thyme. Use a ladle to carefully transfer the roasted veggies to a blender, including any juices. Add in all remaining ingredients and purée until smooth and creamy. Season to taste.
- Serve hot topped with greek yogurt, crispy chickpeas, and fresh basil.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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