Roast tomatoes ahead of time to save prep time.
12 to 15 fresh organic tomatoes, cut in half and de-seeded or 3, 28 oz. cans of whole tomatoes
1 ½ tbls coconut palm sugar or brown sugar
2 tbls olive oil
2 shallots minced
1 tbls tomato paste
2 tbls flour
1 cup vegetable or chicken broth
1 cup almond milk
1/3 cup of fresh basil, chopped
salt to taste
Heat oven to 350 degrees.
Line a cookie sheet with foil. Place halved, de-seeded tomatoes cut-side-up on cookie sheet. Sprinkle with coconut palm sugar. Bake for 40 minutes. Remove from oven, let cool and remove skins (they come off very easily).
Heat oil in large saucepan, add shallots and tomato paste and simmer, stirring occasionally until shallots are softened. Add flour and stir until combined. Add vegetable broth, whisking constantly. Add tomatoes and basil and bring to a slight boil then reduce heat to simmer for 15 minutes. Stir occasionally.
Ladle 2 cups of tomato mixture into a bowl. Pour the rest of the tomato mixture into a Vitamix or blender. Blend until a smooth – or not so smooth if you prefer a little texture. Pour back into pot, add reserved tomato mixture, add almond milk, heat on low until hot, serve & Enjoy!