Ingredients

-1 yellow onion, cut in half

-5 garlic cloves

-6 Roma tomatoes (I used tomatoes on the vine and about a cup of grape tomatoes

-1/4 cup olive oil

-1/2 teaspoon salt

-1/4 teaspoon black pepper

-1 teaspoon garlic powder 

-1 teaspoon oregano

-1 teaspoon fresh rosemary

-1 teaspoon thyme

-½ cup chicken bone broth

-¼ cup coconut milk (used mostly cream off the top)

Instructions:

1. Preheat oven to 400°F. 

2. Quarter the tomatoes and add them to a shallow casserole dish with the garlic, onion, olive oil, salt, and black pepper. 

3. Stir to combine everything and coat it in oil. 

4. Bake for one hour, until the tomatoes are tender and start to brown slightly.

5. Stir in the garlic powder, oregano, rosemary, and thyme while the tomatoes are still hot. 

6. Pour the mixture into a blender with the vegetable broth and coconut cream and purée until smooth. Taste and adjust seasonings as necessary.

7. (Optional) Top with a drizzle of olive oil and coconut cream and serve immediately (we put in fridge to eat the next day)