My love for tomatoes is ancient and endless. That’s why I have so many tomato recipes on my page. When I was a kid, I often cooked up a batch of easy tomato and flour sauce, which went so great with boiled potatoes. But this new version is flour-free and it’s packed with flavor from herbs and garlic. You can use regular tomatoes or cherry tomatoes, it really depends on the season and your liking. If you don’t have vegan cooking cream at home, you can use coconut milk or make your own cashew cream.
Preparation time: 5 minutes
Serves: a small bowl, 2 – 3 people
- 2 Tbsp oil
- 1 red onion
- 1 clove of garlic
- ½ tsp dried thyme
- ½ tsp dried basil
- ½ tsp (unrefined) sugar
- ½ tsp ground black pepper
- ¼ tsp salt (or more to taste)
- 2 tomatoes or a couple of handfuls of cherry tomatoes
- 1 Tbsp chopped fresh parsley
- 3 Tbsp vegan cooking cream, coconut milk or homemade cashew cream
Heat up a pan and pour some oil in it. Add sliced red onion. Cook for a couple of minutes. Add chopped garlic, herbs, sugar, pepper and salt. Cook for a minute. Add chopped tomatoes. Cook for a couple of minutes. Add chopped parsley and cream. Cook for a minute and serve.