Makes 6 servings

Ingredients

• Roma tomatoes - 3 lbs (~15 medium)
• Onion - 1
• Garlic - 8 cloves
• Veggie bouillon - 1 tsp
• Water - 2 cups
• Coconut milk - as needed
• Olive oil - as needed

Cookware

• Large pot - 1
• Immersion blender - 1
• Cookie sheet - 1

Instructions

1. Preheat oven to 425°F.
2. Halve tomatoes, onion, and garlic.
3. Spread out on cookie sheet, toss in olive oil, and bake for 35 minutes.
4. Transfer roasted veggies to pot.
5. Add water and veggie bouillon to pot.
6. Simmer for a few minutes.
7. Use immersion blender to achieve desired chunkiness.
8. Add coconut milk and simmer as needed to reach desired texture.