Creamy Tomato Basil Sauce
Submitted by Isa
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| prep time: 5 minutes | cooking time: 20 minutes | makes 3 cups |
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| This sauce is so easy and so so tasty. Don't be scared of the coconut milk, trust me, it's fabulous. |
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Equipment:
Sauce pot
Ingredients
2 teaspoons olive oil
4 cloves garlic, minced
28 oz can diced tomatoes
1 tablespoon tomato paste
pinch dried thyme
pinch salt
fresh black pepper to taste
1/3 cup coconut milk
1/2 cup fresh basil, chopped
Directions
In the saucepot, over medium heat, saute the garlic in the olive oil for 2 minutes.
Add the thyme, salt and black pepper, saute for a couple of seconds. Add the tomatoes and tomato paste. Cover and simmer for 10 minutes.
Add the coconut milk and simmer 3 more minutes. Add the basil and turn heat off, let sit a couple of minutes before serving. |
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Reviews (add your own)
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| sue miller wrote on Saturday January 31st, 2004 01:36 PM |
 four soybeans |
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The fresh basil added a lot of interest and I poured the sauce over steamed tofu and button mushrooms. |
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| Matthew wrote on Saturday December 17th, 2005 08:27 PM |
four soybeans |
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My girlfriend made me this sauce, and we had it with Mushrooms and Tofu (too!). I thought it was delicious and will definitely be having it again! :) |
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| Jennifer wrote on Monday December 11th, 2006 07:00 PM |
four soybeans |
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This is so easy and so tasty. The second time I made it, I experimented a little. I doubled the amount of coconut milk and omitted the tomato paste (because I didn't have any.) I turned out just as, if not even more delicious, to my taste at least. If you like things salty, as I do, make sure to salt to taste before serving. Thanks for another great recipe, Isa! |
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| rebecca wrote on Saturday December 16th, 2006 07:30 PM |
four soybeans |
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oh my goodness....yummy....
never thought i'd find a creamy vegan sauce to my liking! |
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