Simple, quick, and dairy free. Just a note - when I say a 19 oz can or a 14 oz can of something in my recipes, that's not an exact requirement, that's just the size that these things typically come in. The amounts can vary. This isn't like baking where you need to be fairly precise. And you can leave the onion out if you don't like it or can't eat it.
Ingredients:
2 19 oz cans of diced or crushed tomatoes
1 14 oz can of coconut milk
1 onion, chopped
Olive oil or butter (but don't use butter if you're making it for someone who doesn't eat dairy)
Salt and pepper to taste
Fresh or dried basil (optional)
Directions:
In a large sauce pan over medium-low, sautee the onion in the olive oil or butter until it is nice and translucent. Add salt and pepper to taste. Add the canned tomatoes and coconut milk and heat through (you don't have to boil it), stirring frequently. Serve sprinkled with dried basil or with with a few fresh basil leaves on top.
