Ingredients
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1 yellow onion, cut in half
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5 garlic cloves
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6 Roma tomatoes
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1/4 cup olive oil
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon oregano
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1 teaspoon fresh rosemary
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1 teaspoon thyme
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½ cup vegetable broth
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¼ cup coconut cream
Directions
- Preheat oven to 400°F.
- Quarter the tomatoes and add them to a shallow casserole dish with the garlic, onion, olive oil, salt, and black pepper.
- Stir to combine everything and coat it in oil.
- Bake for one hour, until the tomatoes are tender and start to brown slightly.
- Stir in the garlic powder, oregano, rosemary, and thyme while the tomatoes are still hot.
- Pour the mixture into a blender with the vegetable broth and coconut cream and purée until smooth. Taste and adjust seasonings as necessary.
- Top with a drizzle of olive oil and coconut cream and serve immediately.
What You'll Need
What You’ll Need
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