Cook + Prep Time: ~2 hours | Serves: 4-6

Ingredients:

1lb ripe plum tomatoes, cut in half lengthwise

1/4 cup extra virgin olive oil (divided)

1/2 Tablespoon kosher salt

3/4 teaspoon black pepper

1 medium yellow onion, chopped

4 garlic cloves, minced

1 tablespoon vegan butter

1/4 teaspoon crushed red pepper flakes (optional)

1 (28-ounce) canned plum tomatoes, with their juice

2 cups fresh basil leaves

1/2 teaspoon fresh thyme leaves

2 cups vegetable stock

Instructions:

Preheat the oven to 400 degrees F. Toss together the tomatoes, 2Tbsp olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 40 minutes.

In a large pot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and vegetable stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Use an immersion blender or mash tomatoes with a wooden spoon. Add salt and pepper to taste.

Serve with toasted sourdough and/or a simple salad.