LOSE IT-04.2019

VOLUME 30 LOSE IT! 51

RUSTIC TOMATO SAUCE

SERVES 6–8

1kg fresh plum (Roma) tomatoes

2 tbsp avocado oil

3 cloves garlic, minced

1 onion, chopped

1 carrot, finely chopped

100g celery, chopped

1 tsp dried chilli flakes

1 tbsp oregano, dried

3 tbsp tomato paste

Himalayan salt and black pepper

10g basil, chopped

Cut a criss-cross

into the base

of each tomato

and remove

the tops.

STEP ONE

STEP TWO Heat the oil in a pot,

add the garlic, onion,

carrot and celery and

sauté until softened.

Stir in the chilli flakes

and oregano, add the

tomato paste and cook,

stirring, for 1 minute.

STEP THREE

STEP FOUR

Place the

tomatoes into

a heatproof

bowl, pour

over boiling

water and

allow to stand

for 5 minutes,

then remove

and drain

well. Once

cool enough

to handle,

peel off the

skins. Cut the

tomatoes into

quarters and

remove seeds.

To serve: Season well and add the

chopped basil. Serve with zoodles,

as a topping for a sweet potato or

a base for a low-carb pizza. Q

Add the tomatoes to the pot, cover

and simmer gently for 20–30 minutes.

FO

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KEEP ON TRACK per serving

FAT 4G CARBS 11G PROTEIN 2G