4 large tomatoes, chopped
1/4 mild onion, chopped
1/4 c olive oil
1 Tbs dried oregano
1 Tbs dried basil
Pinch of salt and pepper
2 c water
1/2 c brazil nut milk (or almond milk)
1. Preheat oven to 180 degrees Celsius. Line a tray with baking paper. Place tomato (cut -sized up) and garlic cloves. Add half the olive oil and sat and pepper. Roast for 40 mins. or until tomato is tender.
2. Peel garlic, discard skin. Process the garlic, tomato and half of the shredded basil until smooth. Strain in a cheese cloth and remove tomato seeds.
3. Heat remaining oil in a saucepan over medium-high heat. Add onion. Cook for 3 minutes or until soft (continue to stir). Add tomato paste. Cook, stirring, for one minute. Add stock and tomato mixture. Bring to a boil. Reduce heat to low. Simmer, stirring occasionally.