The other day I bought 10lbs of tomatoes for $10 from a farmers market! I didn’t really put any thought into what I would do with them, I just knew it was too much of a good deal deal for me to pass up.

Turns out 10lbs is 25 tomatoes! I used some for a stir fry, some were roasted in the oven, others went onto a homemade pizza, and that left me with 12 tomatoes to make a tomato soup/sauce.

When it comes to soups and sauces I typically throw whatever I have into a pan, simmer it until the veggies are soft and then serve. So feel free to amend this recipe to whatever suits you.

Finely slice 1 small red onion and 3 garlic cloves (optional) and add to a large pan with 1 tbsp of coconut oil.

On a medium heat cook the onion until it goes translucent (approximately 5 minutes).

Roughly chop 12 tomatoes and add to a large pan.

Gently simmer until the tomatoes are soft.

Add in 500ml of vegetable broth.

Add a sprinkle of sea salt and pepper.

Once the mixture has cooled, add to a blender to make smooth, or use a masher for a chunkier sauce.


Into a blender, add 1 cup of soaked cashews with 1/2 of water and blend until smooth and creamy.

Add the cashew sauce to the tomatoes to add a creamy element.

This sauce can be used as the base for a pasta sauce, curry, or simply served as tomato soup.

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