Tomato And Coconut Cream Bake Recipe

About this recipe

A hearty and flavorful baked dish featuring mushrooms, tomatoes, and a savory soup base, perfect for a satisfying dinner. This recipe is tailored to meet Halal dietary requirements.

Ingredients

• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 400 Ml Coconut Merchant Organic Coconut Cream
• 1 Kg Tomatoes 1kg
• - Tropical Sun Onion Powder

Instructions

1. 1. Preheat your oven to 325°F (163°C).
2. 2. In a casserole dish, spread 1 can of coconut cream evenly across the bottom.
3. 3. Sprinkle 1 package of onion powder over the coconut cream to create a flavorful layer.
4. 4. Slice 2 medium tomatoes and arrange them on top of the soup mix.
5. 5. Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 2 hours.
6. 6. Remove from the oven, let it cool slightly, and serve warm as a comforting dinner.