Chunky Tomato Sauce

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Many of you know I’m a saucy kind of person.

I eat sauce on pretty much everything! So I’m always devising new plans for something that can be used on many dishes.

This tangy, but sweet wee sauce is rather similar to the Versatile Tomato Sauce I make often (with a few slight flavour adjustments and a hearty texture)

I use it as a dip for my cheesy ‘bread’ sticks (as pictured), a wonderful topping on my pizza, and a scrumptious component to my salads.

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Chunky Tomato Sauce

2 tbsp coconut oil, ghee, butter, or olive oil
2 cloves garlic, diced
1/2 shallot onion diced finely
2 tbsp fresh basil, chopped
3 large tomatoes, washed and diced into small pieces
1/2 tsp dijion mustard
1/4-1/2 tsp salt

Melt your choice of oil/butter in a medium sized saucepan over a medium heat. Once hot, add the garlic and shallots. Stir every so often and allow them to sizzle until they begin to turn a light brown colour. Add the basil leaves to sizzle for a minute before adding in the tomatoes, mustard and salt (begin with smaller quantities, you can add more salt later if necessary). Reduce the heat to a medium low, the liquid will come out of the tomatoes but continuing cooking until the liquid reduces and you’ve obtained a gorgeous saucy mix. Taste test and add more salt if required.
Set aside to cool before transferring to a glass jar and sorting in the refrigerator.
Will keep well for at least 1 week.

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