Ingredients

• 1 small shallot (Roasted)
• 3 -4 garlic cloves (Roasted garlic is more mild, add according to size of garlic and personal taste)
• 4 -5 plum tomatoes
• 2 cups chicken broth (Homemade Bone Broth or Broth)
• 1 tablespoon red wine vinegar
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper
• 1 cup almond flour
• 2 hard-boiled eggs, chopped
• 4 slices bacon (chopped)
• 1/4 cup extra-virgin olive oil (plus a little more for drizzling before serving)

Instructions

1. Prep: Roast garlic and shallot (drizzle with a little olive oil and wrap in foil. Roast in oven (or Grill) at 425 degrees for about 1/2 hour. Chop shallot for easy blending.

2. Prep: Wash and core tomatoes. Chop for easy blending.

3. Place in a blender, chopped tomatoes, broth, red wine vinegar, roasted garlic (2 – 3 cloves), roasted chopped shallot, salt and pepper. Chop in blender first, then puree.

4. In a mixing bowl, put in the almond flour; pour tomato mixture over flour and let sit for 10 to 15 minutes. Mixture will start to thicken.

5. Return to blender. Add ¼ cup of olive oil, and purée until smooth.

6. Chill for 2 – 3 hours.

7. Pour into serving bowls; garnish with hard boiled eggs, bacon or ham, and a drizzle of olive oil (optional).