Slow-cook tomato sauce

Slow-cook tomato sauce

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
4-6

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!

Ingredients

Quantity Ingredient
30g lucy bee coconut oil
1 large onion, finely chopped
2 large garlic cloves, finely chopped
2 x 400g tins chopped tomatoes
1 level teaspoon hot smoked paprika
150ml red wine
2 teaspoons muscovado sugar
3 fresh thyme sprigs
himalayan salt
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.
Tags:
coconut oil
healthy
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