Thaimeric Tomato Sauce


Sometimes the best ideas come from lack. Or apparent lack. We are going to be away from home for a while and we are using up what we have left in the refrigerator and pantry. We make a lot of sauces from nuts, seeds and nut and seed butters. We were out of everything. I wanted a creamy, savory sauce to top some veggies I was planning to cook. Here’s what I came up with. A creamy, rich sauce with Thai cuisine flavors including Coconut, Basil and Ginger plus two spices I am adding to everything these days for flavor and health benefits: Turmeric and Black Pepper. It’s Thaimeric!

1 cup coconut flakes, unsweetened
1 teaspoons onion powder
2 teaspoons dried basil
1 teaspoon turmeric
1/2 teaspoon ginger powder
1/4 teaspoon black pepper
2 tomatoes, quartered
1 cup water

Blend all the ingredients together in a high-powered blender until creamy. Serve cold or warm. When warming, sauce may get thick. If necessary, stir in extra water, a few tablespoons at a time to achieve desired thickness.

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