Mexican Oregano Tomato sauce/soup

This dish is in response to someone giving me a ton of fresh ripe tomatoes out of their garden!

The recipe is quite simple and fun to make!

Ingredients

• garlic - I used one bulb, smashed and coarsely chopped to sit at least 10 minutes before adding to the mixture so it’s antibacterial properties are fully unleashed

• 1-2 tsp salt - Celtic sea salt

• 1/2 tsp pepper

• 2 tbs dried mexian oregano (or more)

• 4-5 carrots coarsely chopped carrots tame the acidity and add sweetness

• 1 large yellow onion coarsely chopped

• 1” strip of Kobmu (healthy option)

• a dozen or so ripe tomatoes, skinned and coarsely chopped. You can remove the skins easily by blanching them. Just dump them a few at a time into a pot of boiling water for about 30 seconds, the skin will peel right of after they have cooled for a minute or so. Use a paring knife or your fingers.

To create ~

• Sautee the onions and carrots in a cast iron frying pan on low using your favorite olive or coconut oil until they are slightly cartelized.

• skin the tomatoes and toss them in a large pot

• Add the cooked carrots, the resting garlic and the rest of the ingredients and bring to a boil and then let simmer for about 10 minutes. Please note, you can add water at this point if there is not enough liquid generated by the tomatoes themselves. Start with a 1/2 C and add more if needed.

  • Extras, I used some bay leave an a 1” strip of kombu to add some extra flavor, iron, iodine and all kinds of trace minerals. Kobmu does not add flavor. Remove both before blending.

• Pour the ingredients into a blender (you may have to do batches) and puree until smooth. Make sure the sauce is the consistency that you would like.

• Once it is thoroughly blended, pour it all back into the large pot and reheat adding bay leaves and any additional spices you would want (you should have tasted it by now). Bring to a boil and cook for another 20 minutes at a low simmer.

Served as soup with a dollop of heavy coconut cream and hemp hearts. I have added water/cream/broth to make a thinner soup

To serve ~

This is good as it is on pasta, spaghetti squash, or I add a bit of ream (coconut cream since I’m plant-based) and broth (vegetable or chicken) and make it into a tasty tomato soup!