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Pamela Macias: "Super good!! I only had the bagged sundried tomat…" Read More
9Ingredients
15Minutes
350Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 beefsteak tomatoes (large, 7–8 roma, cut in chunks)
- 5 large garlic cloves (roughly chopped)
- 2 Tbsp. avocado oil (or coconut oil)
- 1 cup sun dried tomatoes (I used packed in oil & drained)
- 14 oz. coconut milk (full fat)
- 1 cup water (or broth of choice)
- 3/4 tsp. salt
- ground black pepper (to taste)
- basil (for garnish, optional)
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat22g110% |
| Trans Fat |
| Cholesterol |
| Sodium750mg31% |
| Potassium1030mg29% |
| Protein5g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber5g20% |
| Sugars12g |
| Vitamin A25% |
| Vitamin C45% |
| Calcium6% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Pamela Macias 3 years ago
Super good!! I only had the bagged sundried tomatoes which worked just fine. I added a little chicken bouillon to calm the coconut flavor and also added some Italian seasoning. Recipe makes a lot, good for leftovers. when I reheat I add some heavy whipping cream to give it a nice creamy taste. Oh, I also chop some avocado in as I eat it, incredibly good. I make this recipe about once a week. Highly recommend.