I find myself making this recipe at least once a week. It’s satisfying, comforting, and requires almost no effort to make. You dump a bunch of things in a pan, forget about it for 30 minutes, come back, blend it all up, and voila, dinner is ready!
One ingredient makes all the difference here: a whole head of garlic, roasted until buttery tender. It adds such a nice touch, sweet and creamy, not overpowering, just right. The best way to serve this? With a fried sourdough toast or a melty grilled cheese. —Carolina Gelen
Extra-virgin olive oil
(about 650 grams) cherry tomatoes
yellow onion, roughly chopped
small garlic head, halved crosswise
red chile, optional
Salt and pepper
full-fat coconut milk, soy cream or heavy cream
vegetable stock, plus more as needed
In This Recipe
Heat the oven to 480°F (250°C).
Drizzle some oil into a deep baking dish. Add in the onion, garlic (cut side down), basil and thyme, chile, and tomatoes. Drizzle more olive oil on top, plus a big sprinkle of salt and pepper. Bake for 25 to 35 minutes, until the tomatoes are slightly charred.
Let cool for 5 to 7 minutes. Remove and discard the thyme. Add the rest of the ingredients to a blender, along with the coconut milk and vegetable stock. Remove the little plug from the blender lid, then cover the lid with a kitchen towel and blend until smooth. Taste and adjust the salt and pepper if needed.
Serve with a piece of buttered toast or a grilled cheese sandwich.