400ml Water
2 Cloves Garlic Finely Chopped
1 Red Chilli Finely Chopped
6 Tablespoons Sweetener
1 Tablespoon Balsamic Vinegar
1 Teaspoon Tomato Puree
1/2-1tsp xantham Powder (available in baking section)
Method:
Place the water in a pan and add the sweetener, balsamic vinegar, tomato purée, garlic and chilli and bring to the boil, whilst stirring continually preferably with a metal whisk, mix 1/2 to 1 teaspoon of xantham, the sauce will start to thicken, continue to stir for a further minute or 2 then turn off the heat and transfer to dish/jug and allow to cool.
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