Simran said it was good and instructed me to write down the recipe. She also just added that it needs to be thinner, so I guess add water to this. Maybe a cup of water to start. The version I made tonight had no added water.
Ingredients
1 tbs olive oil
1/2 an onion, diced
most of a bulb of roasted garlic
28 oz can of fire-roasted tomatoes
a couple fresh tomatoes
1/2 tsp agave nectar (or sugar of some kind to cut the acidity of the tomatoes)
1/4 tsp sea salt
fresh ground black pepper to taste
1/2 cup coconut milk
fistful fresh basil
Directions
1) Heat the oil in a large pot and cook onion. Add the garlic (I used almost an entire bulb of roasted garlic because I made it a few days ago for a different recipe and had it leftover).
2) Add the tomatoes and cook until they start to get mushy. This is probably where you should add some water. Add basil.
3) Season with agave, salt, pepper, and coconut milk. Puree smooth in a high speed blender. Serve hot.
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