taken from oh she glows
3 c. roasted roma tomatoes (about 3-4 pounds)
2 T roasted garlic (roast bulb when roasting tomatoes and onions)
1 large onion roasted
1 can light coconut milk
3 c. broth (vegetable or chicken)
2 T tomato paste
2 tsp garam masala
1 tsp salt (might need less depending on broth)
1/2 tsp pepper
Preheat oven to 400 and line 2 baking sheets with foil. Slice romas in half and put cut side up on one baking sheet. Cut onion into slices and put on other sheet. Lightly drizzle or spray with olive oil and season with salt and pepper. Onions will take about 30 min and tomatoes anywhere from 60-80 min.
Add 3 c. tomatoes, 2 T roasted garlic, all of onion to pot and add broth, tomato paste and coconut milk and stir well. Stir in seasonings and spices. Bring to a boil and then simmer for 5-10 min. Puree to desired consistency and serve.
yields about 6-7 cups at around 120 cal per cup.
