Photo by Dan Clapson
2 cups (480 mL) crushed tomatoes
4 golden beets, peeled and roasted
1 bulb roasted garlic
4 cups (1 L) vegetable stock
1 Tbs (15 mL) Three Farmers camelina oil
1 Tbs (15 mL) soy sauce
1 Tbs (15 mL) red wine vinegar
1 Tbs smoked paprika
1 Tbs smoked paprika ½ tsp cayenne pepper
1 small green zucchini, thinly sliced
1 small yellow zucchini, thinly sliced
salt and pepper
- Place the first 5 ingredients in a blender and puree until very smooth. Transfer to a large pot, along with the next 4 ingredients and bring to a simmer on medium-high heat.
- Once simmering, reduce to medium heat and let cook uncovered for 35 minutes, stirring intermittently.
- Add the sliced zucchini and let cook for another 10 minutes. Season to taste with salt and pepper before serving.