Tomato sauce

Combine unsweetened tomato puree (50 g) with cucumber brine (25 g). Add red wine vinegar (10 g) and lemon juice (5 g).

Finely chop fresh basil (5 g). Mince fresh garlic (1 clove). Add basil, garlic, oregano (1 g), and lemon zest (1 g). Stir in sweetener (2.5–5 g). Add salt (1 g).

If the tomatoes are sour, increase the amount of sweetener.

Thoroughly mix the sauce until smooth. If necessary, blend with a blender for a smoother texture.

Chill the sauce in the refrigerator for 15–20 minutes to balance the flavors.

For a thicker version, you can simmer the puree for 5–7 minutes.

Perfect for

• salads and greens: iceberg, corn, arugula;
• vegetables: roasted peppers, cucumber, celery, zucchini, eggplant, mushrooms, green beans, shallots;
• protein: tuna, white fish, chicken, turkey, eggs, young cheese, sharp blue cheese;
• additions: thyme, olives, walnuts.