Coconut Vodka Sauce

1/2 Cup Coconut Oil, Melted

1 Large Onion, Finely Minced

1 Cup Vodka

2 28-Ounce Cans Diced Tomatoes

1 14-Ounce Can Full-Fat Coconut Milk

Salt and Pepper, to Taste

In a large saucepan over medium heat, saute the onion in the melted coconut oil until softened and just beginning to take on a brown color. De-glaze with the vodka, stir well, and let cook for 10 minutes. Mix in canned tomatoes, juice and all, and bring the mixture up to a rapid bubble. Reduce the heat to medium-low to keep the sauce at a steady, low simmer, and cook for another 30 minutes. Pour in coconut milk and cook for a final 30 minutes. Season to taste with salt and pepper, but be generous with both. Transfer half of the sauce to a blender and puree, or hit it with the immersion blender until it reaches your desired consistency. Be sure to leave it slightly chunky.

Serve while hot, or store in an air-tight container in the fridge after cooling, for up to a week.

Makes About 2 Quarts

©Hannah Kaminsky http://www.bittersweetblog.com