*Recipe from Carolina Gelen
Ingredients
- 2 cases of cherry tomatoes (about 3 cups)
- 1 head of garlic – top cut off
- 1 yellow onion – chopped
- 2 tbsp. olive oil
- 1/2 cup full-fat canned coconut milk
- 1 cup vegetable stock – can be adjusted depending on desired consistency
- Handful of fresh basil
- Handful of fresh thyme
- Salt & pepper to taste
Instructions
- Preheat oven to 450°F.
- Line a baking dish with parchment paper and drizzle 1 tbsp of olive oil.
- Add chopped yellow onion, garlic (cut side down), basil, thyme, and cherry tomatoes to the baking dish. Drizzle the rest of the olive oil over the top. Add salt and pepper.
- Bake for approx. 30 minutes, or until tomatoes are slightly brown on top. Remove from oven and discard the thyme.
- Add all ingredients, including the coconut milk and vegetable stock, to a high-speed blender and blend until smooth. Adjust liquids and seasoning as desired.
