- 10 roma tomatoes chopped
- 1 yellow onion diced
- 1 tbsp minced garlic
- 2-3 tsp vegetable bouillon (or until salty/ flavorful enough)
Heat a pot to medium high heat. Add the onions and garlic to the pot with 1-2 tbsp of water and cook down until onions begin to soften. Add diced tomatoes and cook for 15 minutes stirring occasionally, making sure the mixture is not burning at the bottom. Once done cooking, turn off the heat and transfer tomato mixture to a blender. Add bouillon and give the mixture a few pulses. You still want it to have some texture so do not overblend. Enjoy on tostadas , or in the Creamy Black Bean Soup (link), or with the Cheesy Vegan Chile Relleno.
Makes 8-10 servings.