You can get a can of tomato sauce from a supermarket or you can make it from scratch using high quality ingredients and cutting back on preservatives. It tastes nothing like its store-bought counterpart and packs way more nutrients, too.
For this recipe we are using blackstrap molasses to counter the sourness of the tomatoes. Unlike sugar or even honey, blackstrap molasses aces it in the nutrition department. A single tablespoon is very high in calcium (25% recommended daily intake), magnesium and potassium.
Although when we cook tomatoes we lose out on a lionshare of vitamin C we triple the amount of antioxidants content.
1 garlic clove
1 tablespoon blackstrap molasses
43 Calories per portion
Total Fat 0.2g
Total Carbohydrate 10.2g
Dietary Fiber 1.7g
1Prep the veggies: dice the tomatoes and onion, and crush the garlic clove.
2Combine everything together with blackstrap molasses in a small saucepan.
3Cook over high heat for 35 minutes. Stir occasionally. Keep an eye on the sauce in the final 5-7 minutes to make sure it doesn’t start burning. Stir continuously once the juices are almost all gone. Once the sauce is thick enough, turn off the heat and let it cool down. Serve right away or keep in the fridge in an airtight tupperware for up to 5 days.