Ready in 40 minutes | Serves 2
A simple and refreshing dish that combines the rich texture of seasonal tomatoes with the typical flavors of Southeast Asia.
Ingredients
- 100 ml of Arnaboldi light coconut milk
- 500 g of tomatoes
- 1 green chili pepper
- 1 clove of garlic
- 1 shallot
- basil to taste
Preparation
In a baking dish, place the chopped tomatoes, chili pepper, garlic clove, and shallot and cook in a preheated oven at 180°C for 30 minutes.
Let it cool and blend the tomatoes with the Arnaboldi light coconut milk and fresh basil.
Serve with some homemade bread as an accompaniment!
Recipe by
Eleonora at the stove
Born in Salento and adopted by Verona, my love for cooking is boundless. I hate waste and always love to experiment. You can find me on Instagram as @eleonora_ai_fornelli with many recipes cooked with love for you.
