Quick-cook tomato sauce

This is the perfect sauce to whip up in the evening and serve with whatever takes your fancy; it’s ideal for pasta, pizzas or meatballs. Add one or more of your favourite herbs; tarragon is good if serving with chicken, or sage if serving with sausages.

Serves 4-6

Ingredients

• 30g Lucy Bee coconut oil
• 6 large garlic cloves, crushed
• 2 x 400g tins chopped tomatoes
• Juice of ½ lemon
• 1 tsp mixed dried herbs or 3 fresh thyme sprigs (optional)
• Himalayan salt and ground black pepper

Method

1. Melt the coconut oil in a heavy-based pan over a medium heat, then add the garlic and sauté until soft but not coloured.

2. Add the chopped tomatoes and lemon juice, then stir together. Season with salt and lots of black pepper, then stir through the herbs, if using.

3. Bring to the boil, then cover and simmer over a low heat for 20 minutes.

4. VARIATIONS Spice it up by adding chilli flakes, cayenne pepper or fresh chilli peppers. Or stir through anchovies, chorizo or pancetta (add after the garlic, and sauté well before adding the tomatoes) or olives.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.