Prep time 5 min.

Cook time 15 min.


1 Tbsp. olive oil

1/2 cup diced onion

3 cloves garlic, minced

2 cups College Inn Garden Vegetable Broth

1/4 cup Contadina Tomato Paste

2 Tbsp. balsamic vinegar

1/2 tsp. sugar


  1. Heat olive in a medium sauce over medium heat. Cook onion and garlic until softened, about 2 minutes. Add broth, tomato paste, vinegar and sugar. Bring to a boil. Reduce heat and simmer until thickened and reduce by half, about 15 minutes.

  2. If desired, pour into a blender and puree until smooth. Serve over steamed or roasted vegetables, grilled tofu or chicken, potatoes, rice and other grains.


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