Ingredients 
- 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
- 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.