Heat up a saucepan and melt the coconut oil in it.
Add the tomatoes, chopped garlic, smoked paprika, vegetable broth powder and fine herbs. Let them cook on medium heat for 15 minutes, keep stirring the tomatoes as they cook. The water from the tomatoes should come out as they cook and prevent them from burning at the bottom.
After 15 minutes, add the cleaned and chopped green leaves, cook for an extra 5 minutes.
You can remove the skin from the tomato if you wish. They should come off easily.
Blend everything in a blender and add the 2 tablespoons of olive oil and potato flour, as it is blending.