FRESH FROM THE GARDEN Tomatoes, Basil, Oregano, and Thyme. I have been dreaming of fresh tomatoes picked from the garden all winter! A few things I have learned about fresh tomatoes: 1. tomato plants/leaves smell incredible, 2. fresh tomatoes taste so juicy and need no seasoning, 3. fresh tomatoes slice perfectly and there is no mushy slimy seed juice seeping out, it all just stays intact..amazing!
Ingredients
- Tomatoes, I used paste tomatoes THAT I GREW MYSELF
- Basil
- Oregano
- Thyme
- Red Onions (wish mine were fresh from the garden but squirrels got to them first)
- Garlic
- Cumin seeds
- Roasted cumin powder (or regular)
- turmeric powder
- Coarse black pepper
- Salt
- Cilantro (squirrels got to mine but fresh cilantro coming to the garden soon!!)
- green chili (serrano or jalapeno)
- Broth or water
- Vegan sour cream
- Nondairy milk
Steps
- Slice one medium red onion. Chop/quarter seven paste tomatoes (not an exact science, that’s just how many I picked). Mince garlic.
- Heat 2 Tbsp olive oil. Add onion (about 1 c sliced), 2 Tbsp minced garlic, 1 chili pepper (or to preference) finely chopped, and 2 tsp cumin seeds. Saute for about 5 minutes.
- Add 2 tsp cumin powder, 1/2 tsp turmeric, 1/2 tsp black pepper. Cook for 2 mins to roast the dry spices, until fragrant.
- Add tomatoes, 1 c basil leaves, 1 Tbsp fresh or dried oregano, 2 tsp fresh or dried thyme, 2 tsp red chili flakes, pinch salt, 2 1/2 c broth, 2 Tbsp chopped cilantro.
- Bring to a boil.
- Cover and simmer for 15 mins.
- Blend with immersion blender to desired consistency if you want some chunks. Otherwise, pour entire mix into a blender; add 1/4c vegan sour cream, 2 Tbsp oat milk, and 2 Tbsp nutritional yeast; Puree.
- Pour mix back into pot and heat through.
- Allow to cool about 10 minutes and then serve! I added some vegan tortellini into mine (to avoid eating a loaf of bread with it..)
Maditative Vegan 