Tomato & Bacon Sauce
Make up a batch of sauce and you can store it in the fridge for a week and use it over chicken, beans and vegetables in whatever quantity you need.
Makes 3 servings
One serving of sauce: 5g Carb 259 Kcals Protein 8g Fat 22g Fibre 3g
with 30ml double cream: 6g Carb 309 kcal Protein 8g Fat 28g Fibre 3g
with 30ml Quark : 6g Carb 266 kcal Protein 9g Fat 22g Fibre 3g
Ingredients
Makes 3 serving
60ml, 2 tablespoons olive oil
30g, half a small onion, chopped finely
5g, 1 garlic clove, crushed
100g, 3 bacon rashers / medallions, all fat trimmed away
400g, 3 medium to large tomatoes
150ml, of a stock (Sadies or chicken Stock)
A herb of your choice- basil, oregano, thyme, rosemary, parsley – finely chopped
5g, 1 teaspoon of chicory syrup
30ml, 1 tablespoon of apple cider or a wine vinegar
25ml, the juice of half a lemon
Method
- Add the oil to a small saucepan
- Fry off the onion, garlic and bacon in the oil
- Add the broth, half the chosen herb and the tomatoes, roughly chopped and put the lid on the saucepan, leave at a lowish heat, a simmer and let the tomatoes soften.
- Blend the contents of the saucepan
- Add the remainder of the chopped herb, the syrup and lemon juice and taste.
- Now start to add salt and black pepper and taste until you are happy.
If you want to make it creamier but without the fat of cream, add 30g of Quark cream cheese which has no fat.
If you prefer sauce with a kick, add cayenne chilli pepper or crushed chilli’s. Add bit by bit and taste to decide what is hot enough for you
