8-10 medium Roma tomatoes (cut into small cubes)
4-5 cloves Garlic (minced)
1 med. Onion
1 tbsp Avocado oil
1/4 cup Water
1/2 cup coconut cream
2 tbsp Fresh basil (minced)
1/2 Tsp. Dry oregano
Sea salt and black pepper to taste
Cut tomatoes into cubes. Heat the oil in the pot.
Add garlic and chopped onion. Cook for about 30 seconds.
Add tomatoes, garlic, oregano, and water. Cook on a low heat until soft, mixing with a wooden spoon as needed.
Let it cool down. (10-15 min.)
Add tomatoes into a blender.
Add coconut cream and half of the basil leafs. Blend for about 30 seconds.
Pour the tomato puree back into a pot and simmer over medium heat for 5 min.
Add salt and pepper and the rest of chopped basil.
Mix well and serve.