Chunky Tomato Sauce
Tomatoes provide lycopene and potassium, while a modest serving keeps the carbohydrate amount manageable. Reduced tomato juices deepen the flavor, and reserved pieces give the sauce a pleasantly chunky texture. Refrigerate it and use within 3–4 days.
Wash the tomato (1000 g) and cut it into wedges; cut the onion (100 g) into segments. Mix them with allulose (75 g) and sea salt (25 g) for 2 minutes. Cover and let the mixture rest in the refrigerator for a full day, until its juices collect.
Set aside 100–150 g of the tomatoes for texture. Pass the remaining mixture through a meat grinder fitted with a coarse plate. Transfer the mixture to a large sieve. Let it drain for 15–20 minutes. Reduce the collected juice by four to five times, to about 150 g, for roughly 30 minutes.
Cool the reduced juice for about 15 minutes, to 60°C. Cut the reserved tomatoes into large pieces and slice the garlic (15 g) into thin strips. Mix the pulp with the reserved tomatoes, garlic, and reduced juice.
Add the apple cider vinegar (15 g), stir, and heat the sauce in a saucepan until it reaches a gentle boil; boil gently for 2 minutes. Transfer it to clean, shallow containers, refrigerate immediately. Chill the sauce in the refrigerator for at least 2 hours.
Keep the sauce refrigerated and use it within four days. This is a refrigerated sauce, not a shelf-stable preserve.
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