In a skillet, heat the olive oil, and brown the chopped onion, scallions, garlic and tomato paste, stirring until onions are browned.
Stir in the mushrooms, to heat up and brown a bit. Turn heat off while you prepare tomatoes.
Cut washed tomatoes in half, and using a hand-grater in a bowl, press each tomato half to the grate and grate the tomato pulp off until you get down to the skin. Compost the tomato skin.
Turn the heat back on under the skillet, stir in the tomato pulp, water and vegetable broth until it comes to a light bubble but don't reduce the liquid - we want to keep this a broth. Stir in spices and salt and paper. Turn off heat.
Serve with sprinklings of microgreens, and nutritional yeast.