6 large dates, pitted
3 tbsp. natural almond butter
¼ c. olive oil
1 yellow onion, quartered
2 heads of garlic
10 large red tomatoes
2 c. cherry tomatoes
2 tbsp. black pepper
1 tbsp. salt
3 sprigs of fresh oregano
2 springs of fresh thyme
5 basil leaves, diced
1 c. vegetable broth
1 can of coconut milk
1. Pre-heat the oven to 400° F and add the olive oil to a 9” by 13” baking dish.
2. Add the onions, then cut the heads of garlic in half to expose the cloves and place in the baking dish.
3. Next, add the red and cherry tomatoes.
4. Season the vegetables with pepper, salt, oregano, thyme and basil.
5. Roast in the oven for 1 hour.
6. Then place one-third of the ingredients at a time in a food processor.
7. Once pureed, add to a large pot with the vegetable broth and coconut milk.
8. Simmer on low for 45 minutes, then serve warm.
