Muir Glen Organic Fire Roasted Tomatoes (14.5 oz x 2 cans)
Full Circle Organic Tomato Puree (28 oz)
Full Circle Organic Tomato Paste (6 oz)
White Pepper
1/2 tsp. turmeric
Red pepper flakes
1/2 tsp. garlic powder
2 tbsp dried parsley
1/2 tsp. sweet basil
1/2 tsp. Italian seasoning
5 cloves garlic
1 red onion
1 juicing carrot or 4 small carrots
water
1 Knorr Vegetarian vegetable cube
1 tbsp. butter
1 tbsp. Wondra flour
2 tbsp. EVOO Extra Virgin Olive Oil)

In large sauce pan on medium heat place, 2 tablespoons of EVOO, 5 cloves of garlic diced, 1 red onion diced, carrot diced and a generous pinch of sea salt and pepper. Cook until soft (between 5 to 10 minutes).

Once soft, add 1 tablespoon of butter and 1 tablespoon of Wondra Flour. Stir and let cook for 2 minutes. Add 2 cups of water and the veggie cube. Stir.

Add all of the can ingredients. Stir. Add all herbs resting on top of soup until they have all been added. Once all ingredients have been added, stir. Add a pinch of white pepper and pinch of salt. Cook with lid on on low heat for 6 to 8 hours.

This sauce is a must have with lasagna.

Submitted by: Kimberly Harrington