Preheat your oven to 375 degrees.
In a large casserole dish, place the tomatoes, sweet peppers and basil leaves. Pour the olive oil over everything and sprinkle with salt. Roast for 25 minutes or until the tomatoes are soft and juicy.
Let cool slightly and then transfer to a blender. Add the coconut cream. Blend until very, very smooth. Season with salt to taste and serve!