Tomato Sauce with Italian Herbs
Tomatoes contribute fiber and carotenoids, while olive oil rounds out the flavor. A brief simmer thickens the sauce and lets garlic mingle with Italian herbs. Serve it warm with grilled meat or roasted vegetables.
Blend chopped canned tomatoes (400 g) with an immersion blender until smooth.
Mince garlic (5 g). Warm olive oil (15 g) in a saucepan, add the garlic, and fry gently for about 1 minute until fragrant without browning it.
Pour in the tomatoes, add dried italian herbs (15 g) and allulose (8 g), then whisk for about 1 minute to distribute them evenly.
Bring the sauce to a boil in about 2 minutes.
Then simmer gently on low heat for about 8 minutes, until slightly thickened. Lower the heat, stir in table salt (6.5 g), and remove the sauce from the stove.
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