YIELDS
1-2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 3 medium tomatoes, sliced in half
- 2 tbsp olive oil
- 1/2 red onion, diced
- 1 tsp garlic, minced
- 3/4 cup vegetable broth
- 3/4 cup orange juice (juice from 2 oranges)
- 1/2 tbsp tomato paste
- 2 tsp Earth Balance vegan butter
- handful fresh cilantro
- from 1 orange orange zest
- to taste salt & pepper
- 3 medium tomatoes, sliced in half
- 2 tbsp olive oil
- 1/2 red onion, diced
- 1 tsp garlic, minced
- 3/4 cup vegetable broth
- 3/4 cup orange juice (juice from 2 oranges)
- 1/2 tbsp tomato paste
- 2 tsp Earth Balance vegan butter
- handful fresh cilantro
- from 1 orange orange zest
- to taste salt & pepper
Directions
1. Preheat the oven to 450F.
2. Place halved tomatoes face side down onto a baking pan. Brush the tops with a little olive oil. Bake for about 20 minutes, until the peel begins to char and wrinkle.
3. While the tomatoes are roasting, add the olive oil to a large pot and then add the onions. Cook for about 5 minutes, until tender. Add in the garlic and stir.
4. Add the orange juice, vegetable broth, tomato paste, and vegan butter into the pot with the onion and garlic and mix well. Let simmer until tomatoes are finished roasting.
5. When tomatoes are done, remove from the oven and add to the pot. Allow to simmer for about 20 more minutes.
6. Remove from heat. Stir in the orange zest, cilantro, salt, and pepper.
7. Let cool a bit, then pulse in a blender until smooth.
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Photo: Lauren Sacerdote
