Tomatoes, lots of them. I am using roma tomatoes, and filled a cake pan with them.
Garlic, lots of it. I used 6-7 cloves, but may use more next time.4 c. vegetable broth
Italian Olive Oil (it's flavored with Basil and Rosemary and the like.)
Black Pepper to taste
4 c. Almond Milk
Preheat oven to 375°F. Put a little oil in the bottom, add the tomatoes in a roasting pan roll them a bit in the oil, then top with salt. Bake for approximately one hour.
Roast the peeled cloves of garlic in a soup pot with some olive oil. Then add the tomatoes (juice and all) and vegetable broth, and simmer for about twenty minutes. You may want to blend the tomatoes first- I put about half of them in the blender, so it was a little chunky. After 20 min, add the milk. Simmer an additional 10 minutes.
Serve and top with some fresh ground black pepper.
I also served this with some toasted rolls topped with Daiya cheese I put in the still-warm oven.
I had more tomatoes, so I made some marinara sauce: (Loosely based off of the Vegan Stoner recipe)
6-7 chopped Roma tomatoes
1 bunch celery, chopped
1/2 onion, chopped
6-7 baby carrots, chopped (big carrots would work, too- but this is what I had)
4 cloves garlic, chopped
All of this went in a big pot and simmered quite some time.
I then canned the sauce, and my leftover soup- Yum!
The sauce came out a little chunky, so when I used it the next day, I threw it in the blender, and it smoothed right out.