Homemade Tomato Sauce

Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian

Ingredients

• 1 x 400g tin chopped tomatoes
• 1 tbsp. Lucy Bee Coconut Oil
• 1 medium white onion, chopped
• 2 garlic cloves, chopped
• A pinch of Himalayan Salt and Whole Black Peppercorns, ground
• ½ tsp. smoked paprika
• 1 tsp. Coconut Sugar
• 1 tbsp. apple cider vinegar
• 1 tbsp. tomato puree

Method

1. Puree the tinned tomatoes in a blender and set aside.
2. Meanwhile, add Lucy Bee Coconut Oil to a pan and melt before adding the onion, garlic, Himalayan Salt and ground Whole Black Peppercorns and cook over a medium heat until the onions have softened.
3. Add the paprika, Coconut Sugar, apple cider vinegar, tomato puree and blended tinned tomatoes. Simmer for 5 minutes or so, to reduce the sauce and thicken it - this will also allow the sugar to dissolve. Remove from the heat and allow to slightly cool.
4. Place the sauce into a blender and blend until smooth.
5. Cover and chill in the fridge, for at least 2 hours to allow the flavour to infuse - this will be even better if left overnight.
6. Serve as required alongside a BBQ, or chips.

Enjoy!