In a large saucepan over medium heat, combine the tomatoes and tomato juice. Allow it to simmer for 30 minutes.
Add in the basil leaves to the mixture and puree. If you are pureeing in a blender or food processor, pour the mixture back in the pot and on the stove again.
Over a medium heat, stir in the coconut milk or cream and cooking fat. Continue to stir until all the cooking fat is melted, making sure it doesn’t reach a boil.
Season to taste with salt and pepper.
Serve and top off with fresh rosemary sprig pieces if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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