1 tbs. olive oil
2 cans stewed tomatoes
1/3 cup light coconut milk
2-4 cloves garlic, minced
Basil to taste
Heat olive oil in a large saucepan.
Cook garlic until fragrant, but try not to let it brown.
Add tomatoes and juices from the cans, and let it simmer for a few moments.
Throw it all in the blender and blend.
Return to pan and stir in coconut milk.
Cook until heated through.