Ingredients:

  • 3 lbs Roma tomatoes, halved
  • 1 large yellow onion, quartered
  • 6 cloves garlic, skin on
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 cups vegetable broth
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 0.25 tsp red pepper flakes
  • 13.5 oz full-fat canned coconut milk
  • 1 cup fresh basil leaves, packed
  • 1 tsp balsamic glaze

Instructions:

  1. Preheat your oven to 400°F (200°C). Place halved Roma tomatoes, quartered onions, and skin on garlic cloves on a large baking sheet.
  2. Season for roasting. Drizzle with 3 tbsp extra virgin olive oil and sprinkle with 1 tsp sea salt and 0.5 tsp black pepper.
  3. Roast for 45 minutes until the tomato skins are charred and onions are translucent.
  4. Squeeze the roasted garlic out of its skin and discard the skins.
  5. Transfer the roasted vegetables (and all the juices from the pan) into a blender.
  6. Add the liquids. Pour in 2 cups vegetable broth, 1 tbsp tomato paste, 1 tsp dried oregano, and 0.25 tsp red pepper flakes.
  7. Blend until smooth. Process on high until no visible chunks remain and the mixture looks silky.
  8. Simmer and finish. Transfer to a pot over medium heat, stir in 13.5 oz coconut milk, and bring to a gentle simmer for 5 minutes.
  9. Infuse the herbs. Stir in 1 cup fresh basil and 1 tsp balsamic glaze, then pulse with the immersion blender or stir vigorously.