I regard ‘normal’ tomato sauce as junk food because of the amount of sugar added. Not so with this one…
½ cup boiling water
3 Tbsp sultanas
1 Tbsp coconut oil
250g tomato paste (make sure it’s Whole30-compliant. Homebrand is good. The Leggos brand has barley!)
3 Tbsp raw apple cider vinegar
1/8 tsp ground allspice
½ tsp Himalayan sea salt
½ tsp ground black pepper
Optional: 4 drops of liquid smoke (I buy mine from here: http://www.mexifoods.co.nz/shop/liquid-smoke-147ml)
½ cup water (or use less if you like a thicker sauce)
Put the sultanas into the ½ cup boiling water and set aside for 10 minutes to soften.
Heat coconut oil in a saucepan, over a low heat.
Add the tomato paste, apple cider vinegar, allspice, salt, pepper and liquid smoke and final ½ cup of water and stir to combine.
While it’s gently heating, whizz up the water and softened sultanas, then add that to the saucepan and bring the entire mixture to a boil. Taste, and add more seasoning if desired.
Let it simmer for about 10 minutes, stirring occasionally.
Cool, and store in a jar in the fridge for about 2 weeks.