Garlic Tomato Sauce
- 1 tablespoon coconut oil
- 4 cloves garlic, minced
- 2 400g cans chopped tomato
- 1 tablespoon balsamic vinegar
- Pinch of salt
- 1 teaspoon cracked pepper
- Handful of fresh basil
- ½ teaspoon dried basil
- ½ teaspoon oregano
- ½ teaspoon rosemary
- ½ teaspoon cayenne pepper
- 1 teaspoon chilli flakes
- Add coconut oil and garlic to a pan and lightly fry for several minutes until the garlic begins to get a little colour
- Add tinned tomato to pan and season with salt & pepper, dried basil, oregano, rosemary, cayenne pepper and chilli flakes
- Add to a low heat and reduce the mixture to a thick sauce. You will need to stir regularly
- When the mixture has started to reduce to a thick sauce add a splash of balsamic vinegar and fresh basil
- Store in a glass jar in fridge for up to a week
Recipe by at https://www.caseyjade.com/tomato-sauce/
3.2.2045