Tomato & Basil Sauce
15ml Olive Oil
50g Shallots, finely chopped
3-4 Garlic Cloves, finely chopped, or 1 tsp Garlic Powder
1 Italian Dried Red Chilli
400g (1 tin) Tinned Chopped Tomatoes
2-4 Basil Leaves, finely chopped, or 1 tsp Dried Basil
In a large pan, saute the shallots in the olive oil on a low heat for 5-7 minutes.
Turn the heat up, create a little well and add the garlic and whole chilli in. Don't burn the garlic but allow it to turn nut brown.
Add the chopped tomatoes and basil. Heat on full power for 1-2 minutes to bring to the boil.
Cook for a further 10-15 minutes to allow the oil to come to the surface.
Season and taste.
For a smooth sauce, allow the sauce to cool a little and, using a hand blender, blitz the sauce in the pan. If you're going to use a jug blender, allow the sauce to cool fully before processing.
Nutrition per serving
Calories 55, Carbs (net) 4.2 grams, Protein 1.6 grams, Fat 3.6 grams