Serves: 4 Prep: 5 minutes Cook: 30 minutes
1 x brown onion
2 x cloves of garlic
1 x tin organic chopped tomatoes (check no added salt or citric acid)
1 x tub or ½ cup of organic tomato paste (make sure 100% tomatoes)
Splash of red or white wine
A handful of fresh basil
A handful of fresh oregano (if you don’t have fresh use 1 tsp of each dried basil and oregano)
4 x Resilience capsules, opened
4 x MultiFood capsules, opened
1 tbs coconut oil or olive oil
1-2 zucchinis spiralized to make zoodles\
1. Chop the onion and garlic finely. Heat oil in a medium saucepan over medium heat. Add in the onion and garlic and sauté until translucent and soft.
2. Pour in tin tomatoes and tomato paste and stir through. Add wine, herbs, and pepper and stir through.
(Add some water if it is too thick.)
3. Bring to the boil and then reduce to a simmer for 20-30 minutes. You can leave it as a chunky sauce, however, we like to blend it into a smooth sauce. I use a stick blender straight in the saucepan. Add in Resilience and MultiFood and stir through.
4. Spiralize your zucchini or cook your pasta and serve over the top. Store the sauce in the fridge for up to 5 days or freeze for quick dinners.