Ingredients
1 tablespoon avocado oil
2 teaspoons minced garlic
14.5 oz diced tomatoes (fire-roasted or no-salt-added)
1 tablespoon fresh lemon juice
3/4 cup cottage cheese
1/2 cup bone broth
Salt and black pepper, to taste
Instructions
1. Heat a pan over medium heat. Add oil and minced garlic, cook for 1-2 minutes until fragrant and lightly golden.
2. Add diced tomatoes and lemon juice. Stir and cook for 7-10 minutes until most liquid has evaporated.
3. Remove from heat and let cool for a few minutes.
4. Transfer the tomato mixture to a blender. Add cottage cheese and bone broth.
5. Blend until completely smooth and creamy with no lumps.
6. If too thick, add more broth one tablespoon at a time. Taste and season with salt and pepper.
7. Serve over your favorite pasta, zoodles, or roasted vegetables.
Notes
Let the tomato mixture cool slightly before blending to prevent the cottage cheese from separating. Store in an airtight container in the fridge for up to 4-5 days or freeze for future meals.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian