3 Pints Cherry Tomatoes
EVOO
1/4 chunk of Miyoko’s Kitchen Sun-dried Tomato Cheese
Fresh, Thyme, Oregano, Basil, diced finely
1 Can Organic Coconut Milk
Preheat oven to 450 degrees. Wash Tomatoes 1/2 the larger ones and lay on a flat large cookie sheet, drizzle with EVOO, salt, and herbs roast for approximately 25 minutes, stirring with rubber spatula at 15 minutes.
Add the tomatoes to a large cast iron pan and juices, stirring in the can of coconut milk, add miyoko’s and melt it down blending it in with a fork, let simmer stirring frequently for 15 minutes. You can let the sauce sit for a while to merry flavors. Or serve over your favorite pasta.
Cook pasta, and toss together.
So simply and different with the Coconut milk, the reason I love instagram all the amazing food ideas! This was inspired by my friend Michel Nilles. Hope that my recipes inspire you! Served with Garlic bread, miyoko’s cheese, a big salad, or a side of broccoli. Would love to hear how you liked it. This is so easy to make! Enjoy!
