1 1/2 pounds plum tomatoes, halved lengthwise
5 tablespoons olive oil, divided
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/2 pound fresh mushrooms, sliced
1/2 cup sweet onion, finely chopped
1 1/4 cups vegetable broth
1/2 cup tomato paste
3/4 cup coconut milk
Place tomatoes cut side down in a greased baking sheet pan. Brush with 3 tablespoons oil. Combine garlic, salt, basil, oregano, and pepper; sprinkle over tomatoes. Bake uncovered at 450* for 20-25 minutes or until edges are well browned.
Cool slightly. Place tomatoes and pan drippings in a blender. Cover and process until blended; process 1 minute longer.
In a large saucepan, saute mushrooms and onion in 2 tablespoons oil for 5-8 minutes or until tender. Stir in broth, tomato paste, and tomato puree from blender. Bring to a boil. Remove from heat. Stir in cocunut milk.
Adapted from Connie Stevens' recipe in Taste of Home Feb/Mar 2007, pp. 31-32