• ¾ cup cherry tomatoes, rinsed then sliced in half
• 3-4 medium-sized tomatoes, diced and de-seeded
• ½ cup low-sodium vegetable stock
• 1 minced onion
• 2 minced garlic cloves
• 2 tsp. turmeric powder
• 1 tsp. virgin coconut oil
• Sea salt (to taste)
• 1 tsp. dried basil
• 1 tbsp. apple cider vinegar
• A pinch freshly ground black pepper (to taste)
1. In a pan fry the onion and garlic with coconut oil for just 1 minute on a medium heat.
2. Add the cherry tomatoes and turmeric, cooking until the former becomes soft.
3. Then add the stock, apple cider vinegar, diced tomatoes, and basil. On a medium-high heat bring the mix to the boil. Cover and simmer for 5 minutes on a low heat.
4. Using either a hand mixer or blender, blend until creamy, or however you prefer.
5. Finally, season with black pepper and salt. Serve, and enjoy!
Cover image courtesy of depositphotos.com
H/T: healthy-holistic-living.com