MAKES 12 SERVINGS (2 CUPS EACH)

Ingredients

• 1 1⁄4 cup olive oil
• 8 cups chopped onion
• 1⁄2 cup minced garlic
• 5 pounds Roma or vine tomatoes, roughly chopped 1 1⁄4 cup canned coconut milk
• 3⁄4 cup filtered water
• 1⁄4 cup lemon juice
• 1 tablespoon sea salt
• 1 tablespoon brown sugar

Directions

Place olive oil in a large pot over low heat. Add the onions and cook until they are soft and translucent, about 15 minutes. Add in garlic and cook for about two minutes until aromatic.

Adjust heat to medium and add in tomatoes and cook until caramelized, approximately 20-30 additional minutes. Add in coconut milk and water and bring to a simmer. Remove from heat and stir in lemon juice and salt. Puree the mixture in batches in a blender or use a hand blender to blend until silky smooth. Top with your choice of herb oil, fresh basil, or dairy- free Greek yogurt.