INGREDIENTS
1 1/2 tsp
Basil, dried
1 clove
Garlic
2 1/2 cups
Parsnip puree
3
Sweet onions (diced (about 2-1/2 cups))
1/4 tsp
Thyme, dried
1
18.3- ounce jar Tomatoes
2
Tomatoes (seeded and diced (about 1-1/2 cups, fresh
3
Eggs
1/2 cup
Coconut cream
1/4 cup
Tomato paste
1 1/4 tsp
Celtic sea salt
1 tsp
Pepper, freshly ground
1/4 cup
Olive oil, extra-virgin