- 14 Roma tomatoes (3 lbs)
- 2 tbsp olive oil
- 8 Cloves garlic
- 1 white or yellow onion
- 1 tsp dried Oregano
- Dash of pepper
- 16 leaves fresh basil
- 1 tbsp + 1 tsp chicken boulion powder
- 1 can 13.5oz coconut milk
- Few cups packed spinach
- Chop tomatoes into fourths, chop onion, mince garlic, roughly tear basil leaves.
- Sauté garlic, onion and olive oil for a few minutes till tender (8ish).
- Add tomatoes, basil, oregano, boulion powder, pepper and cook for another 5 min.
- Add coconut milk and use immersion blender to blend.
- Add in spinach. Serve with diced Avocado on top and red pepper flakes if you like a kick. Can’t go wrong with fresh bread too. 😋
Leave a Reply