The good old tomato sauce, arguably a New Zealander’s favourite condiment, is pretty loaded with the sweet stuff. Seriously – it should be a dessert topping! I was determined to make my own version of it: something quick, simple, and tasty.
I came up with this lower-fructose alternative. Sure, the canned tomatoes still provide their fair share of sugars, but far fewer than the bottled sauce lining the supermarket shelves! Anyway, if you have only a spoonful or two of this, it is unlikely you will over-do your daily fructose ‘allowance’.
This recipe can be gluten-free, grain-free, egg-free, nut-free, dairy-free, and vegan.
Preparation time: 2 minutes
Cooking time: 5 minutes
Serves 4-6
Preparation time: 5 minutes
Cooking time: 10 minutes
Ingredients:
– 1 x 400 grams can chopped tomatoes
– good grinding black pepper
– 1 small red chilli, diced (deseeded if desired)
– 1/2 teaspoon paprika
– 1 bay leaf
– 1 small clove garlic, crushed
Method:
1. Place all ingredients in a small pot. Bring to the boil on the hob, then reduce the heat to a simmer. Mash with a potato masher (or remove the bay leaf and purée with a stick blender) and simmer until thickened.
2. Eat you sauce hot, alongside your meal, or cool it and decant into a jar for later use. Enjoy! 🙂