Slow-cook tomato sauce

If you have time to let this sauce simmer for an hour or so, it’s really worth waiting for. The wine adds a twist to a classic tomato sauce, with the paprika giving it a delicious kick. I first made this with leftover wine, better for me than drinking it!

Serves 4-6

Ingredients

• 30g Lucy Bee coconut oil
• 1 large onion, finely chopped
• 2 large garlic cloves, finely chopped
• 2 x 400g tins chopped tomatoes
• 1 level tsp hot smoked paprika
• 150ml red wine
• 2 tsp muscovado sugar
• 3 fresh thyme sprigs
• Himalayan salt and ground black pepper

Method

1. Melt the coconut oil in a heavy-based pan over a medium heat. Add the onion and sauté until softened but not browning much.

2. Add the garlic and cook for a few more minutes, stirring every so often so that it doesn’t catch. Tip in the chopped tomatoes, paprika, wine and sugar and stir to combine. Season with salt and pepper, then add the thyme. Cover and simmer over a very low heat for 1 hour, or until reduced and thickened.

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