I love this recipe because it’s super creamy without any cream, cheese or nuts! You can pair this with any gluten-free penne, I used red lentil and it was super yummy!
4 large ripe tomatoes, roughly chopped
1 pint of cherry tomatoes, roughly chopped
1 16 ounce can of whole peeled tomatoes
6 cloves of garlic, smashed and minced
1 large yellow onion, peeled and chopped
2 shallots, peeled and chopped
2 tablespoons of avocado oil
1 handful of fresh basil, chopped finely
1 can of whole fat unsweetened coconut milk
sea salt to taste
crushed red pepper to taste
optional: nutritional yeast to taste
In a large pot, heat avocado oil. Add garlic, onions and shallots. Lower heat to medium and sauté until translucent and fragrant but not browned, about 3-5 minutes. Add fresh tomatoes and sauté for about 2 minutes until begin to soften. Add canned tomatoes. Season with salt. Bring to a boil, then low to simmer. Cover and let simmer, stirring occasionally for about 30 minutes. Remove from heat and let cool for about 20 minutes. Once cool, transfer to blender in batches and blend until smooth. Pour back into pot. On low heat, mix in two tablespoons of hardened coconut cream from the top of the coconut milk can. (Save the rest of the can for soup another day!) Stir until creamy. Season again with salt and red pepper to your liking. If using, sprinkle a little nutritional yeast on top to taste for a little extra “cheesy” flavor but you don’t need it. Mix in chopped basil. Serve with your favorite gluten-free penne!