Recipe by Donna Randell Ingredients: 12 medium sized tomatoes 2 medium sized red onions - diced ½ tsp crushed garlic 2tsp oregano ¼ curry powder ½ tsp chilli flakes 2tbsp balsamic vinegar 1 level tsp stevia or NaTiva Salt and pepper to taste ¼ tsp coconut oil Water to cover tomatoes (around 2 cups or more if desired) |
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Directions: Boil the jug and pour boiling water over tomatoes till the skin cracks. Peel skin off tomatoes and dice finely. In a large pot melt the coconut oil. Add onions and sauté until just cooked. Add all other ingredients and cook on low for about 15-20 minutes. Put mixture in a blender for a smoother texture. Serve 1 cup pasta sauce with ½ packet of go figure low carb pasta and a serving of protein eg tuna or grilled chicken breast – add steamed veggies if desired |