3 cloves garlic, pressed or minced
1 Tbsp coconut oil
two 28-ounce BPA free cans salt-free diced tomatoes
one 14-ounce can coconut milk
1/2 tsp sea salt
2 tsp balsamic vinegar
4 scoops pure bone broth protein
fresh basil, minced
fresh cracked pepper
In a medium pot over medium-low heat, saute garlic in oil for 5 minutes or until lightly browned.
Add tomatoes, coconut milk, sea salt and vinegar, stirring to combine.
Cook until hot. Top each serving with fresh basil and fresh cracked pepper.