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Tomatoes themselves are not on the candida avoid list; canned tomatoes are limited only for their natural sugars. This recipe works out to about 3/4 cup of canned tomatoes per serving — a full portion rather than a trace, but still likely fine. If you prefer to always avoid canned tomatoes, please tap it and change its rating to Red.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it doesn't brown.
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