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: 7g Carb  207 Kcals  Protein 8g    Fat 16g    Fibre 3g

Ingredients

Makes 3 serving

30ml, 2 tablespoons olive oil

60g, 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

25g, 1 heaped teaspoon sun-dried tomato paste

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

  1. Add the oil to a small saucepan
  2. Fry off the onion, garlic and bacon in the oil
  3. 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.
  4. Blend the contents of the saucepan
  5. Add the remainder of the chopped herb, the sun-dried paste (I used Filippo Berio) , the syrup and lemon juice and taste.
  6. 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