“From the Vegan Lunchbox cookbook.”
READY IN:
1hr 20mins
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil over medium and saute onion and red pepper until soft, about 5 minutes. Add garlic and saute about 1 more minute.
  2. Add tomatoes, tomato paste, basil, kale, carrot, parsley, oregano, thyme, and red pepper flakes.
  3. Bring to a boil, then reduce to low and simmer for one hour.
  4. Allow to cool slightly, then transfer to blender and blend until smooth.
  5. Add sugar, salt, pepper and reheat if necessary before serving. Freezes well.

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