Ingredients basic-tomato-sauce

  • 2 tbsp Lucy bees coconut butter
  • 1 large red onion chopped
  • 1 large while onion chopped 
  • 2 garlic  cloves, crushed
  • 2 x 400g cans of organic chopped tomatoes 
  •  ½ tsp mixed Italian herbs
  • 2 tsp balsamic vinegar
  • 1 large handful basil leaves, torn into small pieces
  • pinch of pink Himalayan sea salt  freshly ground black pepper

Preparation method

  1. Heat the coconut butter in a deep frying pan and gently cook the onion and garlic until softened. Stir in the tomatoes, Italian herbs and balsamic vinegar. Bring to a simmer and cook slowly for 30 minutes. Stir in the basil and season with salt and pepper. This can be left chunky or blended in a food processor for a smooth sauce.